Fennel and Kale Salad with White Beans and Mint
Serves 6
Time 10 min
This rich and savory winter salad combines creamy white beans with curly kale, crunchy fennel and fragrant mint. We love the look of purple or red kale with the fennel and beans, but any kale will do. To make easy work of slicing the fennel, try using a mandoline.
Special Diets:
Ingredients
- 1/2 cup vegan mayo
- 3 tablespoons red wine vinegar
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup thinly sliced fresh mint leaves
- 1 bulb fennel, trimmed, halved and thinly sliced
- 1 bunch curly kale, ribs removed, leaves chopped
- 1 (15.0-ounce) can cannellini beans, drained and rinsed
Method
In a large bowl, whisk together mayo, vinegar, parsley, salt and pepper.
Add mint, fennel, kale and beans, gently toss together and serve immediately.
Nutritional Info:
Per serving: 200 calories (120 from fat), 14g total fat, 0.5g saturated fat, 0mg cholesterol, 500mg sodium, 16g carbohydrates (5g dietary fiber, 1g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cup vegan mayo
- 3 tablespoons red wine vinegar
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup thinly sliced fresh mint leaves
- 1 bulb fennel, trimmed, halved and thinly sliced
- 1 bunch curly kale, ribs removed, leaves chopped
- 1 (15.0-ounce) can cannellini beans, drained and rinsed