Flageolet bean salad with fennel orange and tapenade toasts
Ingredients
- 2 cups dried green flageolet beans, or substitute white kidney beans
- 1 fennel bulb
- 1-2 oranges
- 1 lemon
- 7 tablespoons olive oil, divided
- 1 1/2 tablespoons sherry vinegar, divided
- 1 teaspoon dijon mustard
- 4 handfuls mixed salad greens
- 1/2 cup pitted black olives
- 2 tablespoons capers
- 1 clove garlic
- 1/4 cup flat leaf parsley leaves
- 1 pinch red pepper flakes
- 1 baguette
Instructions
Flageolet bean salad with fennel, orange, and tapenade toasts serves 4 original recipe by Food52.
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