Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light May 2001

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

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Directions

Instructions Checklist
  • 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.

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  • Combine the juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over asparagus mixture; toss gently to coat.

Nutrition Facts

150 calories; calories from fat 28%; fat 4.7g; saturated fat 2.4g; mono fat 1.5g; poly fat 0.4g; protein 9.3g; carbohydrates 20g; fiber 5.9g; cholesterol 13mg; iron 2.1mg; sodium 531mg; calcium 132mg.
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