Fennel and White Bean Salad

By Trix

Ingredients

• 11/2 cups cooked white cannellini beans
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp fresh thyme leaves
• 1/8 tsp salt and pepper
• 1 fennel bulb thinly slice lengthwise
• 1/4 pound romano cheese shaved
• 1/2 cup raw toasted almonds
• 1/4 cup parsley leaves

Preparation

Step 1

In a bowl combine first 5 ingredients. Marinate at room temperature for 2 hours. Add fennel. Place on platter and top with shaved cheese and chopped almonds. Makes 6 salads.