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Black Bean Fennel & Roasted Parsnip Salad With A Tarragon Orange Dressing taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

MAKING BEANS BOLD

A perfect hearty yet fresh salad to brighten any meal, with textures from black beans, fennel, and roasted parsnips.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 250 kcal

Equipment

  • 1 Pressure cooker Optionally used for cooking beans

Ingredients
  

Main ingredients

  • 1 cup black beans cooked
  • 1 medium fennel bulb thinly sliced
  • 2 medium parsnips peeled and diced
  • 2 tablespoons olive oil for roasting
  • 1 tablespoon tarragon chopped
  • 1 tablespoon orange juice fresh
  • Salt to taste
  • Pepper to taste

Instructions
 

Instructions

  • Preheat your oven to 400°F (200°C).
  • Toss diced parsnips with olive oil, salt, and pepper. Spread on a baking sheet.
  • Roast parsnips for 25-30 minutes until golden and tender.
  • Combine black beans and fennel in a large bowl.
  • Whisk tarragon, orange juice, salt, and pepper in a small bowl for dressing.
  • Drizzle dressing over bean and fennel mix, toss gently. Fold in warm roasted parsnips.
  • Serve immediately or refrigerate for 30 minutes.

Notes

Serve with your choice of main dishes. Can be refrigerated up to 4 days.