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navy bean and asparagus salad recipe

Navy Bean and Asparagus Salad

December 27, 2013 by Dawna Stone

Delicious, refreshing and filling. What more could you want? I hope you enjoy this Navy Bean and Asparagus Salad as much as I do!

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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