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Asparagus and White Bean Salad with Feta and Lemon Dressing (and Radishes)

September 7, 2011

This delicious salad is one I found in Farmer John’s Cookbook: The Real Dirt on Vegetables when I was looking to use the radishes and asparagus that I got at the beginning of the summer. The key for this is to slice the radishes very thinly. Use a mandoline if you have one.  Serve with crusty bread.

1 pound asparagus, cut on an angle in 1-inch pieces (about 3 cups)

1 Tbsp extra virgin olive oil

2 tsp freshly squeezed lemon juice

1 tsp chopped fresh mint

½ tsp freshly grated lemon zest (and/or some lemon balm, if you happen to have it)

¼ tsp salt

1/8 tsp pepper

1 cup cooked or canned white beans, drained and rinsed (such as Great Northern)

½ cup crumbled feta cheese

½ cup thinly sliced radishes

2 Tbsp thinly sliced scallions.

Steam the asparagus until tender-firm, 4 to 7 minutes. Drain and cool under running water or in an ice bath. In a small bowl whisk the olive oil, lemon juice, zest, mint, salt and pepper. Combine the beans, feta, radishes, and scallions in a large bowl and add the drained asparagus. Pour on the dressing and toss gently. Serve at room temperature or chilled.

One Comment
  1. Looks great. I love a good, healthy salad dish and any dish that includes lemon must be good!

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