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Start to Finish: Navy Bean and Asparagus Salad

January 13, 2014 by Dawna Stone

I love asparagus! Grilled, steamed, baked, broiled—it doesn’t matter how it’s prepared, I’ll enjoy it.  As I was developing some new Healthy You! recipes, I decided to make a main-course salad that incorporated this favorite vegetable. And boy, did the recipe work! This navy bean and asparagus salad is now officially one of my favorite all time main-course salads.

navy bean and asparagus2

Not only do I feel good about eating a “Healthy You!”-approved meal that is free from wheat, dairy and sugar, but I also love how quick I can make this recipe. If you choose to use canned navy beans (like I did), make sure you buy organic, low-sodium and rinse them thoroughly before using.

navy bean and asparagus4

While the asparagus is steaming, I have time to prepare all the ingredients:

navy bean and asparagus3

Personally, I prefer using thin asparagus and trimming it to three or four inch tips.

navy bean and asparagus1

The Dijon dressing paired with this salad is amazing! Since developing the recipe, I find myself craving the dressing and have used it on several other salads. I LOVE how versatile it is!

The recipe takes less than 20 minutes to prepare so you’ll have time to enjoy the rest of your day or evening.

If you choose to make the recipe, please let me know how you enjoyed it and share your photos on my Facebook wall.

You can find the full Navy Bean and Asparagus Salad recipe here:

Navy Bean and Asparagus Salad
Servings
2
Servings
2
Navy Bean and Asparagus Salad
Servings
2
Servings
2
Ingredients
  • 16 ozcan navy beansrinsed (organic, low sodium if possible)
  • 1bunch (approx. 12-16) aparagustips only
  • 6 grape tomatoeshalved
  • 3 scallionschopped
  • 1/4cup Italian parsleychopped or torn, stems removed
  • 1tablespoon olive oil
  • 1/4cup white balsamic
  • 1teaspoon Dijon mustard
  • 1/4teaspoon salt
  • 1/4teaspoon pepper
Servings:
Instructions
  1. In a medium saucepan with steamer basket, bring one inch water to a boil. Add asparagus, cover and steam for 3 to 5 minutes or until tender. Do not overcook. Let cool after steaming.
  2. In a medium bowl, combine beans, asparagus tips, tomatoes, scallions and parsley.
  3. In a small bowl, whisk together olive oil, balsamic, Dijon, salt and pepper. Pour over bean mixture and gently toss.
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Filed Under: Healthy Made Easy

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