Community Cookbook
White Bean Salad with Asparagus
Rebecca Sherrow
This summer salad is a great, gluten-free alternative to pasta salad that perfect for your next BBQ or cookout.  I like to cook my beans at home but in a pinch, or when it’s just too hot to leave the stove on for an hour, I’ve made this with canned beans that have been rinsed well under cool running water.  It’s just as good!
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Ingredients:
3 cups cooked Great Northern beans (canned or 1.5 cups dry beans, soaked and cooked until soft)
1/2 lb (230 g) asparagus
1/2 cup diced red onion
a handful of fresh flat leaf parsley, chopped
Dressing:
2 TBSP white wine vinegar
2 TBSP extra virgin olive oil
2 tsp fresh lemon juice
1 tsp lemon zest
1 clove garlic, finely minced or pressed in a garlic press
2 pinches crushed red pepper flakes
3/4 tsp dry oregano
3/4 tsp sugar
1 tsp salt (less if using canned beans)
1/4 tsp fresh ground black pepper
- Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 8 - 10
- Cuisine: -Select (optional)-
- Cooking method: Not cooked
- Special ingredients: no dried fruits, no seeds, no meat / poultry, no alcohol, no grains
- Just right for...: Crowds/parties, Light fare, Picnics, Summer favorites, 4th of July
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 15 minutes or less
- Specialty Diets: Vegan, Vegetarian
Published in
Salads & Sides
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