Ingredients for Asparagus Bean And Feta Salad
- 1 pound fresh asparagus spears
- 1 (15-ounce) can cannellini beans, rinsed and drained
- Radish
- 1/2 cup crumbled feta cheese
- Green Onions
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh mint
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup Kalamata olives, halved
- 1 teaspoon Dijon mustard
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How to Make Asparagus Bean And Feta Salad
- Steam 1 pound of asparagus spears, covered, for 2-3 minutes, or until crisp-tender.
- Immediately rinse the asparagus under cold water to stop the cooking process and drain well.
- In a large bowl, combine the asparagus, 1 (15-ounce) can of cannellini beans (drained and rinsed), 1/2 cup crumbled feta cheese, 1/4 cup Kalamata olives (halved), and 1/4 cup chopped fresh mint.
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the dressing over the asparagus mixture and gently toss to coat. Avoid over-mixing to prevent the asparagus from breaking.
- Serve immediately or chill for later. Garnish with extra feta and mint, if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
12g
Fat
15g
Carbs
6g
