Asparagus Salad with Beans and Feta

recipe
So the beans and feta don't break up too much, gently toss the mixture with your hands.
4

Worthy of a special occasion

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 150
Caloriesfromfat 28 %
Fat 4.7 g
Satfat 2.4 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 9.3 g
Carbohydrate 20 g
Fiber 5.9 g
Cholesterol 13 mg
Iron 2.1 mg
Sodium 531 mg
Calcium 132 mg

Ingredients

3 cups (1-inch) diagonally cut asparagus
1 cup canned cannellini beans or other white beans, rinsed and drained
1/2 cup thinly sliced radishes
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons thinly sliced green onions
2 teaspoons fresh lemon juice
1 teaspoon chopped fresh mint
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Preparation

Steam the asparagus, covered, 2 minutes or until crisp-tender. Rinse asparagus with cold water, and drain. Combine asparagus and next 4 ingredients (asparagus through onions) in a large bowl.

Combine the juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over asparagus mixture; toss gently to coat.

Note:

May 2001
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