Fresh Asparagus and White Bean Salad

Fresh asparagus and white beans are tossed in a homemade vinaigrette creating a delightful summer salad perfect for lunch or picnics.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 330 Calories

Ingredients

• ½ cup olive oil
• ⅛ teaspoon ground black pepper
• ¼ cup red wine vinegar
• ¼ cup minced fresh parsley
• 2 tablespoons minced shallot
• ¼ teaspoon kosher salt
• 1 ¼ cups dried Great Northern beans
• 2 red bell peppers, seeded and sliced
• 1 ½ pounds fresh asparagus, trimmed and cut into 1-inch pieces

Recipe Instructions

Step 1

Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.

Step 2

Place beans in a pot and cover with salted water; bring to a boil. Reduce heat and simmer until beans are tender, about 45 minutes. Drain and run beans under cold water to cool.

Step 3

Combine red bell peppers and asparagus in a pot and cover with water; bring to a boil and cook until tender, about 3 minutes. Drain and rinse under cold water.

Step 4

Whisk olive oil, vinegar, parsley, shallot, salt, and pepper together in a bowl until dressing is smooth.

Step 5

Combine beans, red bell pepper, and asparagus in a bowl; pour 2/3 of the dressing over mixture and toss gently. Add more dressing if desired.