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.
225g dried cannellini beans
2 red peppers, seeded and sliced
650g fresh asparagus, trimmed and cut into 2cm pieces
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
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Method Prep:15min › Extra time:8hr soaking › Ready in:8hr15min
Place cannellini beans into a large container and cover with cool water; let stand for 8 hours or 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 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.
Whisk olive oil, vinegar, parsley, shallot, salt and pepper together in a bowl until dressing is smooth.
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.