Asparagus and Cannellini Bean Salad
A different way to serve asparagus!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 279kcal
Author: Sula
- 5 TB olive oil extra-virgin
- ½ red onion sliced thin
- 1 pound thin asparagus trimmed and cut diagonally into 1-inch lengths
- salt and pepper
- 1 15 oz can cannellini beans rinsed and drained
- 2 TB plus 2 teaspoon balsamic vinegar
- 6 cups baby arugula
Heat 2 TB olive oil in a large skillet on high heat. When the oil is almost smoking, add the onion and cook until it starts to brown .. for about a minute. Add the asparagus with ¼ teaspoon of salt and pepper and cook, stirring occasionally for about 4 minutes until the asparagus is browned.
Transfer cooked asparagus and onions to a bowl. Add the cannellini beans, stir together and let the mixture cool slightly.
In a small bowl, whisk balsamic vinegar with ¼ teaspoon salt and ⅛ teaspoon pepper. Continue whisking while you slowly drizzle in the remaining 3 TB of oil.
Gently toss the arugula with 2 TB of the dressing until the greens are evenly coated. Divide the arugula among the serving plates.
Toss the asparagus mixture with the rest of the dressing. Arrange over the arugula on the plates and serve.
Calories: 279kcal | Carbohydrates: 25g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Sodium: 257mg | Potassium: 369mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1570IU | Vitamin C: 11.9mg | Calcium: 146mg | Iron: 5.5mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.