Asparagus Salad with Beans and Feta

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TamTastic
TamTastic Posts: 19,224 Member
in Recipes
Asparagus is in season. Here is a light, fun recipe.


Asparagus Salad with Beans and Feta

So the beans and feta don't break up too much, gently toss the mixture with your hands.

Ingredients
3 cups (1-inch) diagonally cut asparagus
1 cup canned cannellini beans or other white beans, rinsed and drained
1/2 cup thinly sliced radishes
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons thinly sliced green onions
2 teaspoons fresh lemon juice
1 teaspoon chopped fresh mint
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper


Preparation
Steam the asparagus, covered, 2 minutes or until crisp-tender. Rinse asparagus with cold water, and drain. Combine asparagus and next 4 ingredients (asparagus through onions) in a large bowl.
Combine the juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over asparagus mixture; toss gently to coat.

Yield
4 servings (serving size: 1 cup)

Nutritional Information
CALORIES 150(28% from fat); FAT 4.7g (sat 2.4g,mono 1.5g,poly 0.4g); PROTEIN 9.3g; CHOLESTEROL 13mg; CALCIUM 132mg; SODIUM 531mg; FIBER 5.9g; IRON 2.1mg; CARBOHYDRATE 20g

Replies

  • TamTastic
    TamTastic Posts: 19,224 Member
    Options
    Asparagus is in season. Here is a light, fun recipe.


    Asparagus Salad with Beans and Feta

    So the beans and feta don't break up too much, gently toss the mixture with your hands.

    Ingredients
    3 cups (1-inch) diagonally cut asparagus
    1 cup canned cannellini beans or other white beans, rinsed and drained
    1/2 cup thinly sliced radishes
    1/2 cup (2 ounces) crumbled feta cheese
    2 tablespoons thinly sliced green onions
    2 teaspoons fresh lemon juice
    1 teaspoon chopped fresh mint
    1 teaspoon extra-virgin olive oil
    1/4 teaspoon salt
    1/8 teaspoon black pepper


    Preparation
    Steam the asparagus, covered, 2 minutes or until crisp-tender. Rinse asparagus with cold water, and drain. Combine asparagus and next 4 ingredients (asparagus through onions) in a large bowl.
    Combine the juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over asparagus mixture; toss gently to coat.

    Yield
    4 servings (serving size: 1 cup)

    Nutritional Information
    CALORIES 150(28% from fat); FAT 4.7g (sat 2.4g,mono 1.5g,poly 0.4g); PROTEIN 9.3g; CHOLESTEROL 13mg; CALCIUM 132mg; SODIUM 531mg; FIBER 5.9g; IRON 2.1mg; CARBOHYDRATE 20g
  • Phatmomma
    Phatmomma Posts: 204 Member
    Options
    sounds yummy

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