White Bean-and-Asparagus Salad

After cooking the asparagus, this is practically a dump-and-stir recipe. Combine steamed asparagus, tomatoes, white beans and seasonings, and serve over a bed of mixed greens for a chilled bean side dish that’s great for summer entertaining.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 4 Minutes
Chill: 1 Hours

Nutritional Information

Calories 127
Caloriesfromfat 39
Fat 5.5 g
Satfat 1 g
Monofat 3.6 g
Polyfat 0.8 g
Protein 4.8 g
Carbohydrate 15.3 g
Fiber 4.4 g
Cholesterol 1.3 mg
Iron 2 mg
Sodium 351 mg
Calcium 61 mg

Ingredients

1/2 pound fresh asparagus, trimmed
7 dried tomatoes
1 garlic clove, minced
1 tablespoon brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon water
1 teaspoon spicy brown mustard
1/4 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1/4 cup chopped red onion
2 teaspoons drained capers
1 (5-ounce) bag gourmet mixed salad greens
1 tablespoon shredded Parmesan cheese

Preparation

Snap off tough ends of asparagus; arrange asparagus and dried tomatoes in a steamer basket over boiling water. Cover and steam 2 to 4 minutes or until asparagus is crisp-tender. Set tomatoes aside. Plunge asparagus into ice water to stop the cooking process; drain. Cut asparagus into 1-inch pieces, and chill until ready to use. Chop tomatoes.

Whisk together garlic and next 8 ingredients in a medium bowl; add asparagus, tomatoes, beans, onion, and capers, tossing to coat. Cover and chill 1 hour. Serve asparagus mixture over salad greens; sprinkle with cheese.

Note:

Patricia A. Harmon, Baden, Pennsylvania,

April 2005