Tuscan bean salad

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15 min


4 cups (1 L)


  • 4 oil-packed sun-dried tomatoes , drained
  • 41643 fennel bulb
  • 1/4 cup marinated artichoke hearts , drained
  • 1/4 cup olives , preferably black
  • 540-mL can mixed bean medley or navy beans , drained and rinsed
  • 1/4 cup pesto , store-bought or homemade
  • pinches salt


  • Finely chop sun-dried tomatoes. Cut out and discard core from fennel. Slice fennel into thin strips. Coarsely chop fennel fronds (the feathery green tops). Thickly slice artichokes. Pit olives, then cut in half.
  • Place all in a large bowl. Add beans and pesto. Toss to evenly mix. Taste and add salt. Serve same day it’s made or cover and refrigerate up to 3 days. Flavour improves as it sits.

Nutrition (per serving)

  • Calories
  • 112,
  • Protein
  • 5.2 g,
  • Carbohydrates
  • 14.7 g,
  • Fat
  • 4.1 g,
  • Fibre
  • 1.9 g,
  • Sodium
  • 361 mg.

This summer side or vegetarian main dish is ideal for a stir-together, no-cook supper. Beans are high in fibre, iron and protein, which keeps your energy flowing. Some of the most popular varieties include navy, pinto, kidney and garbanzo (chickpeas). To get the most bang for your buck, use a can of mixed beans.

Finish the Fennel

Slice leftover fennel into wedges and serve as part of a fresh vegetable tray. Thinly slice and add to a green salad with blue cheese dressing. Or use in place of celery in other favourite recipes.