White Bean Salad with Fennel and Cauliflower

White Bean Salad with Fennel and Cauliflower

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  • Each serving
  • 220cal
  • 10g fat (1.5g sat)
  • 0mg chol
  • 270mg sodium
  • 25g carb
  • 8g fiber
  • 3g sugars
  • 8g protein


  • 1/4 cup olive oil, divided
  • 1/4 cup chopped red onions
  • 2 cloves garlic
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon red pepper flakes
  • 1 small head cauliflower, cut into florets
  • 1 lemon, zested and juiced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • Salt and pepper, to taste
  • 2 (14-ounce) cans cannellini beans, drained and rinsed
  • 1 fennel bulb, very thinly sliced
  • 5 ounces arugula


Heat 2 tablespoons oil in a sauté pan over medium heat. Add onions, garlic, thyme and red pepper flakes; cook until onions are just beginning to soften, about 4 minutes. Add cauliflower florets and cook, stirring often, for 5 minutes. Remove from the heat.

In a small bowl, whisk together lemon zest and juice, vinegar and mustard. Whisk in remaining 2 tablespoons oil. Add basil, chives, salt and pepper.

In a large bowl, combine cauliflower mixture, beans, fennel and arugula. Drizzle with vinaigrette and gently toss to coat. Serve immediately.

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