Cool, crunchy and fresh … the mild savoury licorice flavour of raw fennel is always deliciously refreshing in warm weather. It's also part of a substantial and nourishing spring lunch in this attractive salad adapted from Yamuna Devi's Lord Krishna's Cuisine and provides a delightful contrast in colour, texture and taste with three different kinds of beans and a brisk lemon, herb and seed seasoning.
This is my contribution to My Legume Love Affair, one of my favorite monthly events celebrating the mighty bean. Susan is the mastermind behind this popular event and the host for the 13th edition is Harini of Tongue Ticklers.
|Three-Bean Salad with Fennel|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on July 5, 2009
Cool, crunchy fresh fennel provides a delightful contrast in color, texture and taste with three different kinds of beans and a brisk lemon, herb and seed seasoning in this refreshing spring or summer salad
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