White Bean and Asparagus Salad

White Bean and Asparagus Salad

Ingredients:
1 bunch (12–16 spears) asparagus, trimmed and cut into 2" pieces
1 can (15 ounces) white beans, such as navy, rinsed and drained
6 grape tomatoes, halved
3 scallions, chopped
¼ cup chopped fresh flat-leaf parsley
¼ cup white balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
¼ teaspoon sea salt
¼ teaspoon ground black pepper

Directions:
In a medium saucepan with a steamer basket, bring 1" of water to a boil. Put the asparagus in the
basket, cover, and steam for 3 to 5 minutes, or until tender. Do not overcook. Lift the asparagus from
the steamer basket and let cool.
In a medium bowl, combine the beans, tomatoes, scallions, parsley, and cooled asparagus.
In a small bowl, whisk together the vinegar, oil, and mustard. Add the salt and pepper and whisk to
combine. Pour the dressing over the bean salad and gently toss.
Makes 2 servings
LUNCH
DAY
3
Three-Bean Salad
Nothing could be easier than opening 3 cans of beans and adding some vegetables and herbs
for a quick salad. I often double this recipe because it tastes better after it sits for a day or
two. My 5-year-old son eats it with tortilla chips. For lunch or as a party appetizer, I surround
the salad with romaine lettuce or endive leaves, which can be used for scooping.
TOTAL TIME: 15 MINUTES + CHILLING TIME