Bean and Asparagus Salad

DIFFICULTY LEVEL

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Ingredients

  • 3 cups fresh asparagus
  • 1 cup canned white kidney beans, rinsed and drained
  • 1/2 cup fresh radishes, sliced
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons chopped green onion
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh peppermint herb
  • 1 teaspoon extra virgin olive oil
  • 1/8 teaspoon black pepper

Instructions

  1. Rinse asparagus in water.
  2. Hold both ends of one spear; snap outward so tough, fibrous end snaps off.
  3. Trim the other spears to this length, discarding tough ends.
  4. Steam asparagus, covered, for 2 minutes or until crisp-tender.
  5. Rinse with cold water and drain.
  6. Combine asparagus and next 3 ingredients in a large bowl.
  7. Combine the green onion, lemon juice and remaining ingredients in small bowl; stir well with whisk.
  8. Pour over asparagus mixture; toss gently to coat.

Nutritional Information

Serving Size: 3-4
Calories: 59
Total Fat: 0 g
Saturated Fat: 0 g
Trans Fat: 0 g
Sugar: 3 g
Sodium: 59 mg
Carbs: 11 g
Protein: 5 g

Source:

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