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.
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.
While the asparagus is steaming, I have time to prepare all the ingredients:
Personally, I prefer using thin asparagus and trimming it to three or four inch tips.
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:
Servings
2
Servings
2
Servings
2
Servings
2
