from From Asparagus to Zucchini

fennel bulb(s), fronds removed & reserved            1 can (28 oz) kidney beans, drained

1 small onion                                                                 2-3 cups cooked pasta

olive oil                                                                           1 tsp lemon pepper

Thinly slice fennel bulbs and onion; sauté in olive oil. Chop reserved fennel tops and add to cooked mixture with remaining ingredients. Serve chilled. Note: Sub garbanzo, white or other bean.