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5 from 3 votes
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Asparagus and Cannellini Bean Salad

A different way to serve asparagus!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 279kcal
Author: Sula

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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.