White Bean and Fennel Salad

• 1 small fennel bulb, tough green tops and bottom trimmed
• 2 cups canned cannellini beans, rinsed and drained
• 12 cup thinly slivered red onion
• 14 cup chopped fresh Italian parsley
• 1 tablespoon finely chopped fresh oregano leaves (or 1/2 teaspoon dried)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar or 2 tablespoons fresh lemon juice
• salt
• fresh ground black pepper

1. Cut the fennel bulb into lengthwise quarters.
2. Cut each quarter crosswise into 1/8-inch thick slices.
3. In a mixing bowl, combine the fennel, beans, onion, parsley, and oregano.
4. In another bowl, whisk the oil, vinegar, salt, and pepper to taste together; pour over bean mixture; toss to coat.
5. Adjust seasonings to taste and serve.

fennel bulb, cannellini beans, onion, fresh italian parsley, oregano, extra virgin olive oil, red wine vinegar, salt, fresh ground black pepper

Taken from www.food.com/recipe/white-bean-and-fennel-salad-123347 (may not work)