Beans With Fennel and Almonds

Toasted almonds and beans add protein to this fresh fennel-and-onion slaw.

Bowl of white beans with fennel and almonds

Makes six servings
Prep time: 15 minutes, plus time to soak and cook beans


  • 1 cup cooked great northern, cannellini, or scarlet runner beans
  • 1 fennel bulb, thinly sliced
  • 1 small red onion, diced
  • 1 tsp. lemon zest
  • ¼ cup fresh lemon juice
  • ½ cup extra-virgin olive oil
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
  • ½ cup grated Asiago cheese
  • ½ cup chopped, lightly toasted almonds
  • ¼ cup chopped Italian parsley
  • 2 tbs. chopped mint leaves


  1. In a large bowl, add the cooked beans, fennel, onion, lemon zest, lemon juice, olive oil, salt, and pepper. Toss until well combined. Add the cheese and toasted almonds and toss again.
  2. Sprinkle with chopped parsley and mint. Toss lightly once more and serve warm, at room temperature, or chilled.

Tip: Short on time? While home-cooked dried beans are more economical and often more flavorful, canned beans will work fine in most recipes. Look for organic beans in BPA-free cans, and check sodium levels, which can be high in canned varieties.

MS, director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Longevity Kitchen and The Cancer-Fighting Kitchen, from which some of these recipes are adapted. She lives in San Rafael, Calif.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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