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Spring Bean Salad With Toasted Fennel Vinaigrette

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Active time: 25 minutes Total time: 25 minutes

This bright, springy salad is fresh and crunchy and will quickly become your favorite side for roast chicken or a go-to lunch piled on a bed of arugula. Before being added to the salad, the raw green beans get a light smash with a rolling pin. This process softens the beans and breaks them open to fully absorb the tangy citrus dressing. If you can’t find canned or dried white beans, chickpeas also work here, or even fresh shell beans from the farmers market.

RD tip: Serve as a side to your favorite protein source, like grilled fish, chicken or tofu for a complete and filling meal.

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