Asparagus Salad with Mixed Beans, Lemon and Herbs
Ingredients
- 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
Dressing
- 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
Instructions
- 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!
Notes
- 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.
