Bean Salad with Fennel

Prep time: 15 minutes
Cook time: None!
Yield: 6 servings
 
Ingredients
2 15oz cans of garbanzo beans, drained & rinsed
1½ cups fresh sliced fennel bulb
12 cherry tomatoes, quartered
4 TBS finely minced onion
2 cloves garlic, pressed
4 TBS fresh lemon juice (or juice from one lemon)
3 TBS chopped fresh parsley
3 TBS chopped walnuts
Olive oil to taste
Salt and pepper to taste
Fresh lettuce greens, washed

Tools/Equipment
Can opener
Colander
Sharp knife and cutting board
Garlic press
Lemon juicer
Salad spinner

Directions
1.    Mix all ingredients to salt and pepper together.
2.    Serve over lettuce greens.
3.    This salad gets better as it sets, so if you have time, prepare it in advance.
4.    Enjoy!

Variations
Try a different kind of bean—azuki, black beans, kidney beans, soy beans, white beans—mix several different kinds
Add a little vinegar (balsamic, rice wine, red wine) for a twang
Grate a little carrot to add more color