Fresh Asparagus and White Bean Salad

Fresh Asparagus and White Bean Salad
  • 1 1/4 cups dried Great Northern beans
  • 2 red bell peppers, seeded and sliced
  • 1 1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • Dressing:
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced shallot
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper


  1. Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  2. Place beans in a pot and cover with salted water; bring to a boil. Reduce heat and simmer until beans are tender, about 45 minutes. Drain and run beans under cold water to cool.
  3. Combine red bell peppers and asparagus in a pot and cover with water; bring to a boil and cook until tender, about 3 minutes. Drain and rinse under cold water.
  4. Whisk olive oil, vinegar, parsley, shallot, salt, and pepper together in a bowl until dressing is smooth.
  5. Combine beans, red bell pepper, and asparagus in a bowl; pour 2/3 of the dressing over mixture and toss gently. Add more dressing if desired.

04/15/2018
Fresh Asparagus and White Bean Salad, recipe PT15M PT1H 5 455 calories

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