Best Asparagus White Bean Salad With Feta Lemon Dressing Recipes

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ASPARAGUS, BEAN, AND FETA SALAD



Asparagus, Bean, and Feta Salad image

Make and share this Asparagus, Bean, and Feta Salad recipe from Food.com.

Provided by chelseas

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups diagonally cut asparagus (cut into 1 inch pieces)
1 cup canned cannellini beans, rinsed and drained
1/2 cup radish, thinly sliced
1/2 cup crumbled feta cheese
2 tablespoons thinly sliced green onions
2 teaspoons fresh lemon juice
1 teaspoon of fresh mint, chopped
1 teaspoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • steam the asparagus, covered, 2 minutes or until crsip-tender. Rinse asparagus with cold water and drain.
  • Combine asparagus and next 4 ingredients in a large bowl.
  • Combine the juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over asparagus mixture and toss gently to coat.

Nutrition Facts : Calories 155.8, Fat 5.6, SaturatedFat 3.1, Cholesterol 16.7, Sodium 382.6, Carbohydrate 18.6, Fiber 5.9, Sugar 3.1, Protein 10.4

ASPARAGUS & WHITE BEAN SALAD



Asparagus & White Bean Salad image

Make and share this Asparagus & White Bean Salad recipe from Food.com.

Provided by mlewis477

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb asparagus, cut into pieces
2 cans white kidney beans (drained & rinsed) or 2 cans great northern beans (drained & rinsed)
1 large roasted red pepper, diced
1/2 cup olive oil
1/4 cup red wine vinegar
1/3 cup cilantro, minced
1 medium shallot (diced)
salt & pepper

Steps:

  • In a saute pan, cover the asparagus with salted water and boil until just tender (they begin to turn bright green). Immediately remove the asparagus from heat a place in an ice bath. Drain and combine asparagus, beans and red pepper.
  • In a separate bowl, combine ingredients for dressing and stir together. Coat salad with dressing, if extra remains reserve for later in refrigerator. Salad can soften too much if left in pooled dressing.

Nutrition Facts : Calories 177.2, Fat 18.2, SaturatedFat 2.5, Sodium 11.6, Carbohydrate 3.4, Fiber 1.5, Sugar 1, Protein 1.9

PENNE WITH ASPARAGUS AND WHITE BEANS



Penne with Asparagus and White Beans image

Toss pasta with asparagus, cannellini beans and feta for the perfect summer meal.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
12 ounces dried penne
1 pound asparagus, trimmed and cut into 1-inch-long pieces
1/2 small red onion, thinly sliced
1/4 cup extra-virgin olive oil
Zest and juice of 1 lemon
1 cup crumbled feta cheese (about 4 ounces)
One 15-ounce can cannellini beans, rinsed and drained
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, adding the asparagus to the pot during the last 3 minutes of cooking. Drain the pasta and asparagus and run under cold water to cool; drain well.
  • Meanwhile, put the onion in a medium bowl and cover with cold water; set aside for 10 minutes.
  • Whisk together the olive oil, lemon zest and juice and 1/2 cup of the feta in a large bowl until well combined; season with salt and pepper. Add the pasta and asparagus, beans, parsley, dill and remaining 1/2 cup feta. Drain the onions, pat dry and add to the bowl. Toss everything together and season with salt and pepper.

WHITE-BEAN AND ASPARAGUS SALAD



White-Bean and Asparagus Salad image

Categories     Bean     Garlic     Vegetable     Side     No-Cook     Fourth of July     Picnic     Vegetarian     Quick & Easy     Parmesan     Asparagus     Potluck     Simmer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1 lb medium asparagus, trimmed
1/4 cup extra-virgin olive oil
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (15- to 19-oz) cans white beans, rinsed and drained well (3 to 3 1/2 cups)
4 slices country-style bread
1 (1/2-lb) piece Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons unsalted butter, softened
1 garlic clove, halved crosswise

Steps:

  • Cut asparagus on a diagonal into 1/8-inch-thick slices.
  • Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. While beans stand, toast bread until golden. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss.
  • Spread hot toast with butter and rub buttered side of each with cut side of garlic clove, then season with salt and halve. Serve bean salad with toasts.

WHITE BEAN AND ASPARAGUS SALAD



White Bean and Asparagus Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Mix one 15-ounce can cannellini beans (drained and rinsed) with 1 grated garlic clove, 1/4 cup olive oil and 2 tablespoons tarragon vinegar or white wine vinegar in a large bowl; let stand 15 minutes. Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Add to the bowl along with 1 tablespoon chopped tarragon and another 1 teaspoon vinegar; season with salt and pepper and toss. Toast 3 tablespoons panko in 1 tablespoon olive oil in a skillet; sprinkle over the salad.

TUNA, ASPARAGUS & WHITE BEAN SALAD



Tuna, Asparagus & White Bean Salad image

Make and share this Tuna, Asparagus & White Bean Salad recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb asparagus
2 (7 ounce) cans tuna in water, drained
2 (14 ounce) cans cannellini beans, in water, drained
1 red onion, very finely chopped
2 tablespoons capers
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 tablespoons tarragon, finely chopped

Steps:

  • Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
  • Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.

Nutrition Facts : Calories 483.6, Fat 7.6, SaturatedFat 1.6, Cholesterol 43.7, Sodium 550.2, Carbohydrate 58.7, Fiber 15.5, Sugar 3.4, Protein 47.5

WHITE BEAN AND ASPARAGUS SALAD WITH TARRAGON-LEMON DRESSING



White Bean and Asparagus Salad with Tarragon-Lemon Dressing image

Provided by Melissa Clark

Categories     salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces dried white beans or 2 (15-ounce) cans Great Northern or cannellini beans
Salt
2 bay leaves, if using dried beans
1 pound asparagus
1/2 cup tarragon leaves
1 teaspoon packed finely grated lemon zest
2 garlic cloves, peeled
1/4 teaspoon freshly ground black pepper
1 large lemon, juiced, plus more to taste
1/2 cup olive oil

Steps:

  • If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
  • Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
  • In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
  • In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams

ASPARAGUS AND WHITE BEANS WITH LINGUINI



Asparagus and White Beans With Linguini image

Make and share this Asparagus and White Beans With Linguini recipe from Food.com.

Provided by dicentra

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb asparagus, cut into 2 inch pieces
2 teaspoons minced garlic
2 teaspoons olive oil
2 cups plum tomatoes, chopped
1 (15 ounce) can white beans, drained and rinsed
1 teaspoon dried rosemary
1 cup vegetable broth
salt and pepper
8 ounces linguine, cooked and kept warm
1/4 cup parmesan cheese, shredded

Steps:

  • Saute asparagus and garlic in oil in a large skillet until crisp-tender, about 3-4 minutes.
  • Stir in remaining ingredients, except salt, pepper and cheese. Heat to boiling. Reduce heat and simmer until mixture has thickened, 3-5 minutes.
  • Season to taste with salt and pepper.
  • Serve over linguini, topped with cheese.

Nutrition Facts : Calories 426.9, Fat 5.7, SaturatedFat 1.8, Cholesterol 5.5, Sodium 124.5, Carbohydrate 75, Fiber 10.4, Sugar 4.9, Protein 21.2

ASPARAGUS PASTA SALAD WITH A CREAMY LEMON DRESSING



Asparagus Pasta Salad With a Creamy Lemon Dressing image

A nice twist on asparagus and pasta salad. A quick easy dish with a light lemony, tangy sauce, but very fast. Pair this along a grilled piece of fish or chicken breast and this makes this a very nice easy dinner.

Provided by SarasotaCook

Categories     Penne

Time 35m

Yield 6 , 6-8 serving(s)

Number Of Ingredients 13

10 ounces penne pasta
2 lbs asparagus (ends removed and cut in 2-inch pieces on a angle)
1/2 cup scallion, cut on a angle in 1-inch pieces
1/2 cup cheddar cheese, grated (I like sharp cheddar)
1 tablespoon kosher salt (to cook the pasta in)
1/2 lemon, thin sliced
4 tablespoons mayonnaise
4 tablespoons chicken broth
2 tablespoons lemon juice
3 teaspoons Dijon mustard
2 teaspoons minced garlic
1 teaspoon ground black pepper
1 teaspoon kosher salt, the dish (to season)

Steps:

  • Dressing -- mix all the ingredients and set to the side until the pasta and asparagus are cooked.
  • Salad -- In a large pot of salted water, boil the pasta according to directions. Approximately 3 minutes before the pasta is done, add the asparagus until is comes out al dente. Now drain the pasta and asparagus. Rinse under cold water for just a few seconds to stop the cooking process and cool slightly.
  • Combine -- Now toss the still slightly warm pasta with the dressing. Add in the scallions, extra salt and pepper and serve garnished with the cheese fresh lemon slices. A nice simple salad!
  • Now this is a very light tasting salad with a very simple dressing. It doesn't have bold flavors, but subtle flavors which is a nice compliment to a fresh herb roasted chicken breast or piece of fish. This is all about fresh subtle flavors.

Nutrition Facts : Calories 289.8, Fat 7.9, SaturatedFat 2.7, Cholesterol 12.4, Sodium 1664.2, Carbohydrate 48.5, Fiber 8.8, Sugar 3.1, Protein 10.2

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