White Bean Salad – From Our Partner REDBOOK Magazine

White Bean Salad

Serves 4

By Redbook Magazines


  • 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


  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


*Due to the different product brands you may find at your local grocery store and their varied nutritionals, we are unable to provide nutritional information for this recipe.