Ingredients
- 4 cups fresh asparagus, cut diagonally into 1-inch pieces
- 1 cup canned kidney beans, drained and rinsed
- 3/4 cup sweet onions such as Walla Walla or Vidalia, chopped
- 2 tablespoons fresh mint, chopped
- 2 teaspoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon-style mustard
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Salt and pepper, to taste (optional)
- 1 tablespoon fresh parsley, chopped
Make it step by step
- 1.Steam the asparagus for about 5 minutes or until crisp-tender. Drain and rinse under cold water.
- 2.In a large mixing bowl, toss together the asparagus, kidney beans, onion and mint.
- 3.Place the oil, vinegar, mustard, onion and garlic powders, salt and pepper, and parsley in an airtight container, cover tightly and shake until combined. Pour dressing over aspargus mixture then gently toss to coat. Divide salad among salad plates then serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.