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Fresh asparagus and cannellini bean salad recipe

Fresh asparagus and cannellini bean salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Asparagus salad

Fresh asparagus, red pepper and white cannellini beans are tossed in a homemade vinaigrette creating a delightful summer salad that is perfect for a picnic or summer lunch. If you prefer to use tinned cannellini beans, drain and dry on kitchen paper before using.

1 person made this

IngredientsServes: 6

  • 225g dried cannellini beans
  • 2 red peppers, seeded and sliced
  • 650g fresh asparagus, trimmed and cut into 2cm pieces
  • Dressing
  • 120ml olive oil
  • 60ml red wine vinegar
  • 15g minced fresh parsley
  • 2 tablespoons minced shallot
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon freshly ground black pepper

MethodPrep:15min ›Extra time:8hr soaking › Ready in:8hr15min

  1. Place cannellini beans into a large container and cover with cool water; let stand for 8 hours or overnight. Drain.
  2. Place beans in a pot and cover with salted water; bring to the boil. Reduce heat and simmer until beans are tender, about 45 minutes. Drain and run beans under cold water to cool.
  3. Combine red pepper and asparagus in a pot and cover with water; bring to the boil and cook until tender, about 3 minutes. Drain and rinse under cold water.
  4. Whisk olive oil, vinegar, parsley, shallot, salt and pepper together in a bowl until dressing is smooth.
  5. Combine beans, red pepper and asparagus in a bowl; pour 2/3 of the dressing over mixture and toss gently. Add more dressing if desired.

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Asparagus, Cannellini Bean & Sourdough Salad

With scallions, chives, Parmesan, lemon juice and olive oil, this asparagus, cannellini bean & sourdough salad is a spring version of a panzanella salad.

Last Friday I had trouble sleeping. It wasn’t because my mind was racing with anxiety or nerves. Nope.

It was actually just pure excitement. I couldn’t contain myself.

Saturday morning was the official start of outdoor farmers market season in Chicago. It was a day I had been waiting for since the last market in October 2016.

My countdown clock had been slowly ticking down.

I absolutely live for the farmers market. Making it to at least two per week is always my goal.

I find it so relaxing to shop in the sunshine and chat with the farmers at the different stands.

Yes, markets appear indoors in the slog from November to April, but it isn’t the same feeling. Of course I do appreciate the effort!

I like to be part of the early crowd arriving before 8am.

The almost glove-worthy weather was windy and cool, but I didn’t mind. My joy kept me comfortable and warm.

The selection was dominated by greens with a few pops of color here and there. This is what happens every year. It takes a good month or so for the selection to look like a bountiful harvest.

The Punishment for Being Late

It’s become my rule. Invited to a BBQ? Bring something not for the grill.

I’ve learned my lesson. I’m a late girl. I come from a late family. We are late. Always late. So if I want to bring something for the grill, I always get there too late. The grill is taken.

That is why I bring a side. Sure, it’s more cooking then bringing marinated eggplant rounds, but people expect more from me anyway.

This past weekend my coworker threw a party for her daughter’s middle school graduation. It was a cook-out. So while I longed to be lazy and just bring my fresh bundle of asparagus bought that day from the Mount Pleasant Farmers’ Market to throw on the grill—I didn’t. I whipped it into a salad instead.

Asparagus and Cannellini Bean Salad

Boil the asparagus for 2 minutes in salted water, shock in cold water, then drain. Cut into bite-size pieces. In the same pot, with the water dumped out, add in oil and drop the cut asparagus back in. Although the asparagus is basically cooked, I like to brown it a bit and give it some more flavor, but don’t keep them in so long that they turn soggy. Then add in a can of drained cannellini beans and 3 cloves of chopped garlic.

In a bowl mix together equal parts (about a spoonful) grainy dijon mustard and horseradish with a touch of oil, salt and pepper.

And oh miracle of miracles somehow my garlic chives stuffed into tupperware survived my two week absence from the kitchen. I chopped about 8 strands up and put them in a mixing bowl. On top of that I crumbled lots of feta. Then I poured the asparagus-bean mixture on top, stirred in the mustard mixture, added more feta, salt and pepper.

The feta partly melted to make the combination extra creamy. Sprinkle with extra feta and coarse sea salt on top.

Cannellini bean salad with asparagus and black olives

recipe by Michele Humlan, The Good Eats Company

makes about 5 cups, four to six servings


1 1/2 cups diced fresh asparagus (rinsed, woody ends removed)
kosher salt
2 15.5 oz cans cannellini beans, rinsed and drained
1/3 cup slivered kalamata olives
1/4 cup finely minced red onion
1 carrot, peeled and grated
1/3 cup red wine vinegar
1 T honey, preferably local
5 T canola oil
1/4 t fine sea salt ( I like Baleine)
pinch finely ground white pepper

Recipe Summary

  • 2 cups (1-inch) sliced asparagus (about 1/2 pound)
  • ¾ pound medium shrimp, peeled and deveined
  • ½ teaspoon freshly ground black pepper, divided
  • ¼ teaspoon salt, divided
  • 1 teaspoon vegetable oil
  • 2 cups torn spinach
  • 1 (19-ounce) can cannellini beans, drained and rinsed
  • 3 bacon slices
  • ½ cup chopped Vidalia green onions
  • 1 garlic clove, minced
  • ¼ cup fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cider vinegar

Steam asparagus, covered, 3 minutes. Drain and rinse with cold water.

Sprinkle shrimp with 1/8 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a medium nonstick skillet over medium-high heat. Add shrimp sauté 4 minutes. Remove from pan place in a large bowl. Add asparagus, spinach, and beans to shrimp toss well.

Add bacon to pan cook over medium heat until crisp. Remove bacon from pan crumble. Reserve 2 teaspoons drippings in pan. Add onions and garlic cook 3 minutes or until soft, stirring frequently. Remove from heat add remaining pepper, 1/8 teaspoon salt, bacon, broth, and the remaining ingredients. Drizzle dressing over salad toss to coat. Serve immediately.

Fresh asparagus and cannellini bean salad recipe - Recipes

FORAGED AND FOUND: A Rustic Cooking Series
Explore the Bounty of Pacific Northwest Waters and Forests

This video and recipe series uses locally sourced, sustainable ingredients that are foraged, fished, or found by hand whenever possible. The ingredients are then prepared simply using outdoor rustic methods.

The series explores the PNW’s diversity of available ingredients – everything from oysters to oyster mushrooms. This is a passion project for me: a celebration of the beautiful region I call home!

For more FORAGED & FOUND recipes, click here.

PART 4: Sea Asparagus

The fourth installment of the series features a very common salty vegetable found along salt water shorelines: Sea Asparagus – nicknamed “sea beans.”

Easy to find and even easier to harvest, this sea vegetable is salty like the sea! It makes an excellent garnish on salads, pastas, and steamed white-wine mussels! A little bit goes a long way! Sea asparagus (or sea beans) are crunchy, nutritious, and salty (Did I mention salty?) succulent! A great addition to a bright vinegar or lemon dressed salad like this simple cannellini bean salad. The creamy beans are dressed with lemon zest and lemon juice, celery adds crunch, and this little sea veg add a pop of salty freshness reminiscent of the sea. This salad is hot summer night perfection. Variations of this salad have been on repeat all season at our house, but this version is the favorite!


I normally reserve 4 forks for truly revelatory dishes and while this wasn't quite that (Iɽ rate it a solid 3.5 forks for taste), I'm rounding up because of the sheer ease. 100% agree with blanching beans to desired doneness. I used canned cannelinis out of convenience and I drained them first in the colander before draining the blanched green beans directly over them—allowing the hot water to both rinse and warm the beans as I was serving this slightly warmed. I used 1lb of green beans, but kept everything else as-written and this was the perfect amount to serve 4 adults when served as a base for a 6oz fish fillet. The original 6oz would likely only stretch to serve 6 if you've got other components to fill out the plate. Served this topped with the Crispy-Skinned Salmon with Whole Lemon-Sesame Sauce on this site and it was an incredibly fast and equally delicious meal perfect for a busy weeknight or even company.

Agree on blanching the green beans. There's still a nice texture play between the crunchy green beans and the soft cannellinis. Nice and simple. I served warm since it's cold outside and liked it this way, but can see it as a great summer salad at room temp. Another reviewer is right. in the Bon Ap magazine, this calls for either fresh cooked beans OR 1 can of beans, not both. I think it's flexible enough and there is enough dressing that you can go either way, but note that 6oz. of green beans 1 can of cannellinis will serve about 2-3, probably not 6.

This looks so yummy! Love cannellini beans and green beans. I bet it would be good with asparagus too. Any suggestions on how to cut the olive oil down from 1/4 cup? It just seems like too much fat.

Agreed - Definitely blanch the green beans. Delicious.

Just read the recipe as posted online. I used the magazine version. The list of ingredients fails to include OR for amount of canned beans. Instructions make it clearer.

Fresh and tasty. Great combination of flavours. One suggestion: blanch the green beans - strengthens colour and tenderizes but maintains the crunch factor. Third time I made it we added tuna which really upped the nutritional value for a light meal.

Recipe: Artichoke & asparagus white bean salad

October is that month where there isn’t so much variety coming from the garden and the produce stalls at the market have less selection than other times of the year.

In my humming spring garden, there is certainly a lot of green – lettuce, herbs, a few spindly asparagus spears, globe artichokes and young broad beans, which actually sounds like a lot, but mostly I am getting the garden ready for the summer plantings.

Tomatoes will go in after this weekend (Labour Weekend), along with the first sowing of cucumbers, zucchini and runner beans.


This is a spring riff on the ubiquitous bean salad. I haven’t quite got enough globe artichokes ready to make the pickling effort, however the sight of them in the garden has me reaching for a store-bought jar to add to this salad.

You can cook dried cannellini beans for this salad using ½ cup dried beans to replace the canned beans. Soak the beans overnight with a pinch of baking soda. Rinse well, place in a large saucepan and cover with water. Add a generous pour of olive oil and a bay leaf. Simmer for 30-40 minutes, until the beans are meltingly soft. Remove from the heat add ½ tsp salt and cool. Continue as per recipe.

Preparation time: 15 minutes


400g can cannellini beans, drained

1 tbsp sherry vinegar or white wine vinegar

Handful of parsley, chopped

300g jar artichoke hearts, drained and quartered

In a serving bowl, combine the drained beans with the oil, vinegar, honey, lemon juice, parsley and artichokes. Thinly slice the asparagus on an angle and blanch for 2 minutes in boiling water, drain and refresh in cold water. Scatter over the salad.

Check seasoning, adding salt, pepper and extra lemon juice if needed. Serve alongside slow-cooked pork.

Nicola Galloway is an award-winning cookbook author, food writer and culinary tutor.

Asparagus and Lima Bean Pasta Salad

Lemony asparagus and lima bean pasta salad with creamy roasted bell pepper and almond sauce.

Oh, look, another asparagus recipe. What a surprise! I know….But what can I do when the season is so short? Right? This cold pasta salad with lima beans and grilled asparagus makes a great spring or summer meal. Believe me, this combination is an absolute must in asparagus season: the creamy, lemony, roasted bell pepper and almond based sauce with the delicate lima beans and crunchy, refreshing asparagus are what I call perfection! This vegan pasta salad is also super quick and easy to make, delicious cold or warm, so it’s a fabulous dish to serve on picnics, barbecues or just as a quick weeknight dinner.

Though this salad makes a wonderful quick lunch or dinner, it’s best as a barbecue food. So just a quick tip: Mix together your pasta with the beans and the sauce, chill in the fridge until serving, then just throw the asparagus on the grill for a few minutes until they start to have those super pretty grill marks. Finally mix the warm asparagus with the cold salad, and voila, you have the very best side dish for BBQ. It goes really well with grilled veggies, tofu, faux meats and sausages, flatbreads, and burgers.

Oh, and if you want to eat more asparagus, check out these recipes:

If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎

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Yum! This was great, better than I anticipated. I didn't have any cheese so left it out but added a touch more salt, and didn't do the toasts. It was still so tasty! I did sauté the asparagus and add a clove of garlic per other reviews. I will definitely be making this again!

This was very tasty. We completely enjoyed it. The only thing I did differntly was that I covered this and kept it on low for those 10 minutes. I liked it warm. interested to try it cold as I think it would be a great thing to bring to a potluck

I used this recipe as a base for a great make-ahead salad. I roasted the asparagus with a fair amount of garlic before tossing with white beans, lemon zest, juice, parsley etc. I also added sauteed corn. Was wonderful for lunch the next day.

I had low expectations going into this recipe, but they were blown away. Delicious, delicious! Also, not that difficult to make, and a really cheap meal! This will definitely go into permanent rotation. I cooked the recipe exactly to spec, except perhaps a smidge more parmesan since I eyeballed it. The garlic toast really made it. Overall, wonderful flavor and texture combination. Seriously - make this!

I used chickpeas (garbanzo beans) because we didn't have white beans. Also didn't serve it on toast but added the garlic and parsley to the beans and asparagus. Snipped off the asparagus tips and cooked them along with the rest of it. Let the whole thing simmer until the asparagus were cooked. All-in-all, it was quite nice for a meal on the deck after a hot summer day.

I love this recipe. It's very simple, but the flavors are well balanced. I don't serve it with the toasts, but instead over a bed of lettuce and quinoa for a perfect light lunch.

I didn't have lemon juice so I used lime juice and zest. Also only had one can of cannelinni beans so I also used a can of black eyed beans with corn. Followed rest of recipe as is. Great. Will definitely make again! Next time I may use lime juice again and try cilantro in place of flat leaf parsley. Read More

Easy to prepare and very flavorful. Makes a great summer meal. I used Asiago instead of Parmesan, and olive oil on the bread instead of butter.

Really good, easy, and healthy. A good meal for a hot summer day as it's so light.

This was really good, and an excellent make-ahead pot luck dish. I followed the method described by the cook from Knoxville (thanks!) but decreased the oil a bit. The garlic was a good addition. If you make it ahead of time, it could use a quick squeeze of lemon juice just before serving to brighten the flavor.

this was just plain good. simple good flavors. very easy to make too! yum. lemon makes it.

This was a really great, really easy recipe. I didn't have any asparagus, so I omitted them, but this was great standing alone as well. Next time I'll try it with the asparagus. I also served the salad on the toast, bruschetta style, and loved it. A very easy lunch or appetizer.

This recipe was ok there were elements I really liked about it (like the taste of the white beans and lemon together), but I would not make it again.

A wonderful combination of flavors, textures, and colors! My husband and I love asparagus, so I'm always looking for new and different recipes, and this is one I think I'll make again and again! I found halving the recipe was just right for a light meal for the two of us. I did choose to make a few changes in method, but not in the basic proportion of ingredients, with the exception of the lemon zest. I removed the asparagus tips (1.5 to 2 inches) and blanched them, reserving them for garnish, before cutting the rest of the asparagus on the diagonal. I heated the olive oil in an electric skillet and sautéed the asparagus slices for about 2 minutes, then added a small garlic clove, minced, which I sautéed for about 30 seconds before adding the white beans, lemon zest (the full amount, 1/2 teaspoon), lemon juice, salt, and pepper, and turning off the skillet. Then I added the reserved asparagus tips (about 12 for the half recipe) and let the mixture sit for 10 minutes before adding the shaved Parmesan and chopped parsley, as the original recipe specifies. When serving the salad, I kept track of the asparagus tips and placed them on top for decoration. I accompanied the salad with plain French rolls, heated, rather than the garlic bread.