Name: Bean & Asparagus Salad
Prep time: 10 min
Yield: Serves 4
Ingredients: 3 cups fresh asparagus; 1 cup canned white kidney beans, rinsed and drained; ½ cup fresh radishes, sliced; ½ cup feta cheese, crumbled; 2 Tbsp chopped green onion; 2 tsp fresh lemon juice; 2 tsp fresh peppermint herb; 1 tsp extra virgin olive oil; 1/8 tsp black pepper

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.
Combine asparagus and next 3 ingredients in a large bowl. Combine the green onion, lemon juice and and remaining ingredients in small bowl; stir well with whisk. Pour over asparagus mixture; toss gently to coat.

Credit:

Texas A & M AgriLife Extension

Vegetarian
Low Carb
Low Cholesterol

Bean & Asparagus Salad

Instructions

Credit:

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