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 Southern Living

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Recipe Time

Cook Time:
Prep Time:
Chill: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 39
  • Fat: 5.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 4.8g
  • Carbohydrate: 15.3g
  • Fiber: 4.4g
  • Cholesterol: 1.3mg
  • Iron: 2mg
  • Sodium: 351mg
  • Calcium: 61mg

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

  1. 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.
  2. 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.
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