Asparagus Bean Salad
Servings: 8 servings
Calories: 231kcal
A delicious side salad, yet hearty enough to be a complete meal. Made with asparagus and canned beans, this dish is great served cold or at room temperature!
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Ingredients
- 1 pound asparagus, trimmed, washed, and cut into 1 inch pieces
- 19 ounces canned beans, rinsed and drained
- 1/4 cup green onions, finely sliced
- 1/4 cup parsley, finely chopped
- 4 cups cooked rice, cooled
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Bring a pot of salted water to boil. Add the chopped asparagus and return to a boil. Immediately drain the asparagus and submerge in a large bowl of ice water to stop the cooking process. Set aside.
- Whisk together the olive oil, lemon juice, vinegar, Worcestershire sauce, ground black pepper, and salt. Set aside.
- Remove the asparagus from the ice water and drain well.
- Add the rice, rinsed beans, asparagus, green onions, and parsley to a large mixing bowl. Toss to combine.
- Pour the sauce mixture over the rice and bean mixture and toss to coat.
- Serve at room temperature or chilled.
Nutrition
Calories: 231kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 235mg | Potassium: 299mg | Fiber: 5g | Sugar: 1g | Vitamin A: 625IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2.7mg