Fennel Salad with Kidney Beans and Cashew Nuts

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

275 g fennel
1 can kidney beans (drained weight 255 g)
75 g cashew nuts, roasted and salted
50 g parsley, smooth
4 tablespoon apple cider vinegar
4 tablespoon sunflower oil (organic)
salt and pepper

Fennel Salad with Kidney Beans and Cashew Nuts

Instructions

Clean the fennel and cut into fine strips, also chop the fennel greens into small pieces. Drain the kidney beans, rinse with clean water and drain well in a sieve.
Mix the fennel, kidney beans and cashew nuts in a salad bowl. Chop the parsley and add. Season with vinegar and sunflower oil, season with salt and pepper.
Makes approx. 780 g salad (4 servings), 1,135 kcal.
Per serving = approx. 13 g carbohydrates, 9 g egg.
100 g ready-made salad = 7 g carbohydrates + 4.6 g egg.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.