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Asparagus Salad with Beans and Feta

Yield 4 servings (serving size: 1 cup)
So the beans and feta don't break up too much, gently toss the mixture with your hands.

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

Nutrition 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

How to Make It

  1. 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.

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