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Asparagus Salad with Beans and Feta

Asparagus Salad with Beans and Feta

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

Cooking Light MAY 2001

  • Yield: 4 servings (serving size: 1 cup)

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.

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
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Asparagus Salad with Beans and Feta recipe

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