White Bean Salad
1 15–ounce can Great Northern Beans
1 bulb fennel (you can use celery instead, although the fennel adds great flavor)
1 small red bell pepper
1/4 cup orange juice
1 1/2 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
1/2 cup chopped fresh basil
2 tablespoons chopped mint
1 clove garlic, minced (I used more, cuz I loooove garlic)
Salt and pepper to taste
Directions: 1. Drain and rinse beans and place them in a large bowl.
2. Cut fennel into thinly sliced pieces about 1/2 inch in length. Dice red pepper into 1/2-inch pieces. Add fennel and pepper to beans.
3. In a blender, combine orange juice, vinegar, olive oil, basil, mint, and garlic, and purée until smooth. Add to beans and fennel and toss to coat.
4. Season with salt and pepper.