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Fresh Asparagus and White Bean Salad

"An incredible summer salad made with asparagus, white beans, and red bell peppers. Dressed with a tasty light dressing!"
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9 h 5 m servings 330 cals
Original recipe yields 6 servings

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  1. Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  2. Place beans in a pot and cover with salted water; bring to a boil. Reduce heat and simmer until beans are tender, about 45 minutes. Drain and run beans under cold water to cool.
  3. Combine red bell peppers and asparagus in a pot and cover with water; bring to a boil and cook until tender, about 3 minutes. Drain and rinse under cold water.
  4. Whisk olive oil, vinegar, parsley, shallot, salt, and pepper together in a bowl until dressing is smooth.
  5. Combine beans, red bell pepper, and asparagus in a bowl; pour 2/3 of the dressing over mixture and toss gently. Add more dressing if desired.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of dressing. The actual amount consumed will vary.

Nutrition Facts

Per Serving: 330 calories; 18.7 g fat; 32 g carbohydrates; 11.4 g protein; 0 mg cholesterol; 91 mg sodium. Full nutrition

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This was a simple recipe with few ingredients, but, had very good flavor! I am not a fan of boiled vegetables, so, I roasted the asparagus & red pepper in a little olive oil and salt & pepper b...