4 Bean and Fennel Salad

This great to keep on hand, it gets better as it marinades. Great for a light lunch, or a late dinner with a crusty whole wheat or pumpernickel bread. You just have to love the colors, and those Dragon tongue beans, well they just take center stage!

1 lb The Farm B/B  Dragon Tongue Beans (or you can use green/yellow beans)
2 c cooked chick peas*
1 1/2 c cooked red beans*
1 1/2 c cooked black beans*
1 c parsley, finely chopped
2 small fennel heads, thinly sliced
1 tbsp chopped  fresh rosemary
1 tsp chopped fresh thyme

Dressing:

2/3 c cider vinegar
2/3 c Wild Mountain Apiaries Honey**
1/2 olive oil
1/2 large red onion, diced
2 -4 tsp kosher salt
1 tbsp fresh ground black pepper


In a large bowl toss together the chick peas, dragon tongue beans, kidney beans, black beans, chopped parsley and fennel. Set aside; in medium bowl whisk together the vinegar, honey, oil. Add in red onion and season with salt and pepper to taste.

Pour dressing over beans and toss to combine well. Store in the refrigerator until well chilled. Toss to combine before serving.

**If you made rosemary/thyme honey use that instead of plain honey.
* Use dried beans. Measure about 3/4 C of kidney, black and chick. Place in a pan and cover with cold water, soak overnight. Drain the next morning, cover again with cold water. Place on high heat, bring to a boil, reduce and simmer for about 45 minutes to 1 hour. Just until they are fork tender. Drain and cool to use in salad or store in the refrigerator for a week or place in a freezer and freeze for up to 6 months. They will be ready when you are.