White Bean Salad – From Our Partner REDBOOK Magazine

Recipes | October 26, 2009 | By

White Bean Salad
Serves 4
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Ingredients
  1. ½ lb. asparagus, trimmed, cut into 1-inch pieces
  2. 1 can (15.5 ounces) white beans (cannellini), drained and rinsed
  3. ½ cup grape tomatoes, halved
  4. ¼ cup red onion, finely diced
  5. 2 tbsp extra-virgin olive oil
  6. 1 tbsp lemon zest, grated
  7. 1 tbsp lemon juice
  8. ½ tsp kosher salt
  9. 3 cups baby arugula
  10. Freshly ground black pepper, to taste
Instructions
  1. Bring 4 cups of lightly salted water to a boil in a large, deep skillet; add asparagus.
  2. Blanch 2 minutes, or until crisp-tender.
  3. Drain; refresh under cold water and place in a medium bowl.
  4. Add beans, tomatoes, onion, oil, lemon zest, lemon juice, salt, and pepper to taste; toss to combine.
  5. Lay arugula on top of salad
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