Ingredients
Amount
Red kidney beans, cooked, rinsed, drained
1 cup
White kidney beans, cooked, rinsed, drained
1 cup
Navy beans, or cannellini beans, cooked, rinsed, drained
1 cup
Lemon juice
2 Tbsp.
Extra virgin olive oil
2 Tbsp.
Red or white endive, sliced on bias ¼” thick
1 cup
Celery, peeled, sliced thin on bias
1 cup
Fennel, sliced thin
1 cup
Green onions, sliced
¼ cup
Fennel fronds
¼ cup
Blood orange and orange segments, no pith
2 cups
Arugula
1 cup