Fennel And White Bean Salad - cooking recipe

Ingredients

1 1/4 cups cooked white beans, such as cannellini
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon fresh thyme leave
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1 fennel bulb, thinly sliced lengthwise
1/4 lb pecorino romano cheese, shaved or grated
1/2 cup raw almonds, toasted
1/4 cup flat leaf parsley

Preparation

In a large bowl, combine beans, olive oil, lemon juice, thyme, salt and pepper.
Marinate at room temperature 2 hours.
Add fennel, pecorino Romano, almonds, and parsley to beans; toss gently to combine.
Transfer to a platter or serving bowl.