This hearty salad with beans, asparagus and bacon is so hearty it could almost pass for a main dish!
3 thick bacon slices, chopped
1 tablespoon red wine vinegar
3 cups 1-inch diagonally cut asparagus
1/4 cup diced red onion
3 garlic cloves, minced
2 tablespoons fresh lemon juice
1 (15-ounce) can navy beans, drained and rinsed
2 teaspoons chopped fresh thyme
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
1 ounce parmesan cheese, grated (about 1/4 cup)
How to Make It
Cook bacon in a large skillet over medium heat 8 minutes or until crisp. Remove from pan with a slotted spoon and drain on paper towels, reserving drippings in skillet.
Add vinegar to skillet, stirring to deglaze pan. Add asparagus; cook 1 minute. Add onion, garlic, and lemon juice; cook, stirring, 2 minutes or until asparagus is crisp-tender. Remove skillet from heat, and add navy beans and cooked bacon, tossing to combine. Stir in thyme, salt, and pepper.
Transfer salad to a large serving bowl; sprinkle with parsley and cheese.
I made this exactly as suggested with the exceptions that I used cannelloni beans and did not use parsley. It was excellent!! I served it with grilled chicken breasts. It is so good that it can be eaten as a meal by itself or maybe with brown rice on the side. It's a must try recipe!!
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