Asparagus Salad with Beans and Feta

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

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 28%
  • Fat: 4.7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 9.3g
  • Carbohydrate: 20g
  • Fiber: 5.9g
  • Cholesterol: 13mg
  • Iron: 2.1mg
  • Sodium: 531mg
  • Calcium: 132mg

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

  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.
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