Fresh Asparagus and White Bean Salad

    9 hours 5 minutes

    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

    Serves: 6 

    • 225g dried cannellini beans
    • 2 red capsicum, seeded and sliced
    • 650g fresh asparagus, trimmed and cut into bite-size pieces
    • Dressing
    • 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

    Preparation:15min  ›  Cook:50min  ›  Extra time:8hours  ›  Ready in:9hours5min 

    1. Place cannellini beans into a large container and cover with cool water; let stand 8 hours to overnight. Drain.
    2. 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.
    3. 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.
    4. Whisk olive oil, vinegar, parsley, shallot, salt and pepper together in a bowl until dressing is smooth.
    5. Combine beans, capsicum and asparagus in a bowl; pour 2/3 of the dressing over mixture and toss gently. Add more dressing if desired.

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