Food Winter Bean Salad with Fennel and Clementines Turn a humble can of beans into this impressive salad. It's already a main dish, but you can make it heartier by adding seared salmon or sizzled shrimp. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on October 12, 2020 Print Share Photo: Blaine Moats Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 - 5 clementines 2 tablespoons sherry vinegar 1 teaspoon Dijon mustard ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Pinch sugar 2 ½ tablespoons extra-virgin olive oil 1 15 ounce can cannellini beans, rinsed and drained 1 cup fresh flat-leaf parsley leaves 3 cups arugula ¾ cup thinly sliced fennel bulb ⅓ cup thinly sliced red onion Directions Remove 1 teaspoon zest from clementines. Peel clementines; cut crosswise into 1/4-inch rounds. In a medium bowl, combine zest, vinegar, mustard, salt, pepper, and sugar; whisk in oil. Add beans and parsley to bowl; toss. Use a slotted spoon to transfer bean mixture to four plates. Add arugula, fennel bulb and red onion to the bowl; toss well. Divide arugula mixture and clementine rounds among plates with beans. Print Nutrition Facts (per serving) 215 Calories 9g Fat 30g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 215 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Sodium 400mg 17% Total Carbohydrate 30g 11% Total Sugars 10g Protein 7g Vitamin C 73mg 367% Calcium 158mg 12% Iron 4mg 20% Potassium 643mg 14%