Kidney Bean Salad

Ingredients

• 4 cups dark red kidney beans
• 1 cup shallots, minced
• 1 cup fennel bulbs, chopped
• 3 tbsp fennel fronds, chopped
• 2 tbsp garlic, minced
• 1 dash salt
• 1/8 tsp black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. Sauté fennel, shallots, and garlic with olive oil on medium-high heat until shallots become translucent and fennel is tender. About 10 minutes.
2. Drain kidney beans and stir in fennel mixture.
3. Garnish with chopped fennel fronds.
4. Serve warm or chilled on bed of raw Swiss chard.

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