Fennel, Bean and Pasta Salad

From Sharon Redinger

Fennel bulbs, leafy tops removed and reserved
2 small onion
Olive oil
1 can (28 ounces) kidney beans, drained
2-3 cups cooked pasta
1 teaspoon lemon pepper

Thinly slice fennel bulbs and onion; sauté in olive oil. Chop reserved fennel tops and add to cooked mixture with remaining ingredients. Serve chilled. Makes 4-6 servings

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