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
