Prep Time
20 Mins
Cook Time
4 Mins
Chill Time
1 Hour
Yield
Makes 6 servings

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

great!

tara31
August 15, 2016
roasted asparagus.  used herbed dried tomatoes.  left out capers.   nice for a change of pace for asparagus!   did not serve on any greens.  forgot the parmesan.  

Romaba9's Review

NaniGee
July 21, 2014
N/A

MKHaynes's Review

lcanders
June 09, 2013
Fantastic recipe!

recipebrowser's Review

Romaba9
April 14, 2013
I adapted a few things in this recipe, but my husband and I both loved it. I roasted the asparagus, which makes a huge difference in the taste. I used fresh tomatoes and sweet onions, and I omitted the water from the dressing. I used artificial sweetner (about 1/3 of the amount of sugar called for in the recipe). Lastly, I didn't have mixed salad greens, so I used baby arugula, which was perfect! This awesome recipe will become a regular in my house, just for us as well as for entertaining.

NaniGee's Review

recipebrowser
September 04, 2012
I added a can of red kidney beans and doubled all the other ingredients. It is so good - and so easy - making it a double winner.

lcanders's Review

bahibektoi
September 17, 2011
I love this salad - I've been making it for so long the magazine page is now tatty. I usually replace the asparagus with green beans (unless asparagus is in season and cheap). I don't include the brown sugar. I usually make a batch on the weekend - everything but the salad greens and parmesan and then add the salad greens and parmesan to a portion each day for the next few days and take it work for lunch.

bahibektoi's Review

CAgirlinIA
June 08, 2011
Nice flavors, made an excellent light summer supper. I used an entire lb of asparagus and left out the capers, but otherwise followed the recipe exactly. Will definitely make again!

tara31's Review

MKHaynes
May 28, 2011
Outstanding combination of flavors! I used an entire pound of asparagus and chopped oil-packed sun-dried tomatoes. Made the rest as directed and served with Rocky Mountain Salmon and Arugula-Walnut Pesto Farfalle. So light and delicious!

CAgirlinIA's Review

stellacorona
November 12, 2009
I made this as a main dish for myself for dinner. I LOVE so many of the ingredients - sun-dried tomatoes, cannellini beans and asparagus - that it just sounded like a sure thing and I wasn't disappointed. I can't wait to try it again today after the flavors have married. I think this is a great vegetarian dish, lunch OR side dish and it goes together easily. I will definitely make this again....maybe add a can of tuna in the summer!