This salad is the perfect potluck dinner!
Instructions
- Rinse asparagus in water. Hold both ends of one spear; snap outward so tough, fibrous end snaps off. Trim the other spears to this length, discarding tough ends.
- Steam asparagus, covered, for 2 minutes or until crisp-tender. Rinse with cold water and drain.
- In a large bowl, combine asparagus with the kidney beans, radishes and feta cheese.
- In a small bowl, combine the green onion, lemon juice, mint leaves, olive oil and black pepper; stir well with whisk. Pour dressing over asparagus mixture; toss gently to coat.
Credit:
Texas A & M AgriLife Extension