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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.
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
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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.

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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  • 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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.