Asparagus Salad with Mixed Beans, Lemon and Herbs


Asparagus Salad with Mixed Beans, Lemon and Herbs

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Servings 4
Calories 212 kcal


  • 500 g green asparagus, trimmed and cut into 3 cm pieces
  • 1 400 g can organic mixed beans, rinsed and drained
  • 1 red pepper, diced
  • 2-3 green onions, chopped
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh dill


  • 3 tbsp extra-virgin olive oil
  • finely grated rind from 1/2 an organic lemon
  • 2 tbsp freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • sea salt and freshly ground pepper, to taste


  • In a covered pot fitted with a steamer basket, heat about 1 inch of water over high until it comes to a boil.
  • Once the water has boiled, place the asparagus in the steamer basket. Cover and steam until the asparagus are just barely tender, about 2 minutes, depending on thickness of the spears. The asparagus should have a little crunch. Transfer immediately to ice water to cool. Drain and transfer to a large bowl.
  • Add the mixed beans, red pepper, green onion and herbs to the bowl with the asparagus.
  • In a small bowl, add the dressing ingredients and whisk together until combined. Pour the dressing over the salad and toss to combine.
  • Serve and enjoy!


  • This salad can also be made in advance. Store chilled in the fridge for 1 hour before serving.
  • If you like a little extra crunch, feel free to add some diced celery stalks. They are terrific in this type of salad.
  • This salad also makes great leftovers or a bring to work lunch. Store in a closed container in the fridge for up to 3 days.
Recipe and photo courtesy of

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