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Asparagus, Arugula, and Cannellini Bean Salad with Walnuts
Ingredients
5 tablespoons
cold-pressed extra-virgin olive oil
1/2
red onion, sliced
1 pound
asparagus, trimmed
to taste
Salt and pepper
1
(15-ounce) can cannellini beans, rinsed
2 tablespoons plus 2 teaspoons
balsamic vinegar
1
garlic clove, minced
6 ounces (6 cups)
baby arugula
1/2 cup
walnuts, toasted and chopped
Instructions
STEP 1
Rinse the canned cannellini beans.
STEP 2
Heat 2 tablespoons oil in a skillet; add onion and brown for 1 minute.
STEP 3
Stir in asparagus, salt, and pepper; cook until crisp-tender, about 3 minutes. Off heat, mix in beans and cool for 5 minutes.
STEP 4
Whisk balsamic vinegar, garlic, salt, and pepper in a bowl; drizzle in remaining oil while whisking.
STEP 5
Toss arugula and walnuts with some dressing; season with salt and pepper. Divide onto plates.
STEP 6
Toss asparagus mixture with remaining dressing; arrange over arugula. Serve.
Nutrition Facts
(per serving)
Calories:
281 calories
Servings:
6 servings
Carbohydrates:
17 g
Fat:
18 g
Fiber:
7 g
Protein:
9 g
Sugar:
4 g
Meal Effort
Preparation:
15 minutes
Cook:
15 minutes
Total:
30 minutes