Fresh asparagus and cannellini bean salad

Fresh asparagus and cannellini bean salad


1 person made this

About this recipe: Fresh asparagus , red pepper and white cannellini beans are tossed in a homemade vinaigrette creating a delightful summer salad that is perfect for a picnic or summer lunch. If you prefer to use tinned cannellini beans, drain and dry on kitchen paper before using.

Serves: 6 

  • 225g dried cannellini beans
  • 2 red peppers, seeded and sliced
  • 650g fresh asparagus, trimmed and cut into 2cm pieces
  • Dressing
  • 120ml olive oil
  • 60ml red wine vinegar
  • 15g minced fresh parsley
  • 2 tablespoons minced shallot
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon freshly ground black pepper

Prep:15min  ›  Extra time:8hr soaking  ›  Ready in:8hr15min 

  1. Place cannellini beans into a large container and cover with cool water; let stand for 8 hours or 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 red pepper 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, red pepper 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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