Serves: 6
Total Calories: 109

4 1/2 cups water
1 1/2 cups dried Great Northern beans presoaked, rinsed, and drained
5 inch strips ocean ribbons, kombu, or kelp
1 small fennel bulb (about 8 ounces)
1 1/2 cups thinly sliced red or green bell peppers
1 cup coarsely chopped zucchini
1/2 cup coarsely chopped red radish
1/4 cup capers (rinse if packed in salt)
1/2 cup orange juice
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon grated orange zest
1 teaspoon ground cumin
1 teaspoon white wine or champagne vinegar (optional)

1. Bring the water, beans, and kombu to boil in a 2-quart stockpot. Reduce the heat to medium-low and simmer covered for 11/2 hours, or until the beans are tender. Drain and set aside to cool.

2. Discard the celery-like stalks and fronds from the fennel. Peel away and discard any tough outer leaves. Cut the bulb in half, then slice the halves into thin strips.

3. Combine the beans, fennel, pepper, zucchini, radishes, and capers in a large mixing bowl.

4. In a small bowl, whisk together the orange juice, oil, balsamic vinegar, zest, cumin, and vinegar (if using) until well combined. Drizzle over the salad ingredients and toss. Adjust the seasonings, if desired.

5. Serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 109
Calories from Fat: 43

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Salads and "Wraps" Mix and Match
Corn Salad with Strawberries, Chevre, and Raspberry Vinaigrette
Feta Cheese Salad
White Bean Salad with Fresh Fennel and Capers
Japanese Sea Vegetable and Noodle Salad
Quinoa Tabouli
Crisp Cababge Salad with Watercress and Caraway Seeds
More Creative Salad Ideas
Marinated Sun-Dried Tomatoes with Calendula Flowers
Feta Cheese Salad with Kamut Pasta
Marinated Red Peppers with Lemon and Garlic
Seitan Quesadillas
Cabbage, Scallion, and Cilantro Egg Rolls
Baked Ginger-Arame Rolls
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Curried Vegetable Knishes with Chickpeas
Melted Goat Cheese Sandwich with Arugula and Sun Dried Tomatoes
Ginger Tempeh Sushi