WHITE BEAN AND ASPARAGUS SALAD
Steps:
- Mix one 15-ounce can cannellini beans (drained and rinsed) with 1 grated garlic clove, 1/4 cup olive oil and 2 tablespoons tarragon vinegar or white wine vinegar in a large bowl; let stand 15 minutes. Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Add to the bowl along with 1 tablespoon chopped tarragon and another 1 teaspoon vinegar; season with salt and pepper and toss. Toast 3 tablespoons panko in 1 tablespoon olive oil in a skillet; sprinkle over the salad.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tarek Hasan
[email protected]This salad was a bit bland for my taste.
Yamuna Baral
[email protected]I would definitely recommend this salad to others.
Mf Parjana
[email protected]This salad is a great way to get your veggies in.
Jino
[email protected]I love the combination of flavors in this salad.
A. K Naat
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
1E SPORTS
[email protected]I made this salad for a picnic and it was perfect!
Leshlo Pedro
[email protected]This salad is a great way to use up leftover asparagus.
Abigail okojie
[email protected]I love this salad! It's so refreshing and flavorful.
Latinguy Latino
[email protected]This was a great salad! I used canned white beans and it still turned out great.
Bobbie U.Carroll
[email protected]I'm not a huge fan of white beans, but this salad was amazing! The asparagus and lemon vinaigrette really balanced out the flavor of the beans.
Zain Qurashi
[email protected]This salad was delicious! I made it for a potluck and it was a hit. The flavors were perfect and the asparagus was cooked to perfection.