Fresh asparagus and white beans are tossed in a homemade vinaigrette creating a delightful summer salad perfect for lunch or picnics. If you prefer to use tinned cannellini beans, drain and dry on kitchen paper before using.
1 person made this
225g dried cannellini beans
2 red capsicum, seeded and sliced
650g fresh asparagus, trimmed and cut into bite-size pieces
1/2 cup (125 ml) olive oil
1/4 cup (60 ml) red wine vinegar
15g minced fresh parsley
2 tablespoons minced shallot
1/4 teaspoon coarse sea salt
1/8 teaspoon freshly ground black pepper
Directions Preparation:15min › Cook:50min › Extra time:8hours › Ready in:9hours5min
Place cannellini beans into a large container and cover with cool water; let stand 8 hours to overnight. Drain.
Place beans in a pot and cover with salted water; bring to the boil. Reduce heat and simmer until beans are tender, about 45 minutes. Drain and run beans under cold water to cool.
Combine capsicum and asparagus in a pot and cover with water; bring to the boil and cook until tender, about 3 minutes. Drain and rinse under cold water.
Whisk olive oil, vinegar, parsley, shallot, salt and pepper together in a bowl until dressing is smooth.
Combine beans, capsicum and asparagus in a bowl; pour 2/3 of the dressing over mixture and toss gently. Add more dressing if desired.