White Bean Salad – From Our Partner REDBOOK Magazine
October 26, 2009
REDBOOK Magazines White Bean Salad
(Serves 4)
Ingredients:
½ lb. asparagus, trimmed, cut into 1-inch pieces
1 can (15.5 ounces) white beans (cannellini), drained and rinsed
½ cup grape tomatoes, halved
¼ cup red onion, finely diced
2 tbsp extra-virgin olive oil
1 tbsp lemon zest, grated
1 tbsp lemon juice
½ tsp kosher salt
3 cups baby arugula
Freshly ground black pepper, to taste
Directions:
- Bring 4 cups of lightly salted water to a boil in a large, deep skillet; add asparagus.
- Blanch 2 minutes, or until crisp-tender.
- Drain; refresh under cold water and place in a medium bowl.
- Add beans, tomatoes, onion, oil, lemon zest, lemon juice, salt, and pepper to taste; toss to combine.
- Lay arugula on top of salad
