White Bean and Asparagus Salad

Quick, Easy, and Wonderfully Light

White Bean and Asparagus Salad | Dara O’Brien

By Dara O’Brien
Creative Director, Lake Isle Press

The world is moving so fast that it’s impossible to predict what tomorrow has in store. The only thing we can know for sure is that we will not stay as we are. Change, which is always inevitable, is now on steroids.

Lucky for me, I’m more receptive to change than the average bear. I’ve had a portfolio career for most of my adult life, which means the way I earn my living is constantly shifting. I rearrange my living room more frequently than some people deep clean theirs. And my palette, which was so rigidly constrained when I was growing up, now includes foods I would never have even imagined I’d eat.

My journey from picky eater to, well, if not an adventurous eater, an at least verging-on-normal one, is the focus of this blog. Over time, I’ve written about how I’ve replaced the standard trio of protein, veggie, and starch I grew up on with other options, many of them plant-based and even full-on vegan. But for the most part, cold salads have only made occasional appearances. I’ll make one and enjoy it, but don’t necessarily put it on repeat.

That’s changing. It started with a Tostada recipe by Toni Lydecker’s “Serves One.” It’s a basically a refried bean taco with a lot of salad on top of it. The dressing is a simple squirt of lime with a drizzle of olive oil and a dash of salt.  It’s so easy to make and such a tasty combination that I started making it regularly. That meant that I now have leafy greens on hand much of the time. I’ve started using them in other ways. A salad habit has finally been born.

I’m happily increasing my repertoire. Case in point: this quick and easy White Bean and Asparagus Salad that uses just three main ingredients. When I tried it the other day I cut the recipe in half, used canned white beans, and added tuna to make it a full meal. I wondered how these flavors, especially white bean and asparagus, would work together; there was nothing to wonder about, they blend beautifully. The same goes for the harmony of textures, which come together for a wonderfully light meal or side. I suspected that it would be even better if I roasted the asparagus rather than boiling it, so I made it again with roasted asparagus, leaving out the tuna. Roasting is definitely the way to go. 

The recipe is by Catherine Walthers from her book “Raising the Salad Bar,“ published by Lake Isle Press. I’ve tried and enjoyed many recipes from this book, including Black Bean, Corn and Red Pepper Salad with Chile-Lime Dressing and Seared Scallops with Watercress and Warm Orange Dressing. Now I’m finally putting them, and many more salads, into my regular rotation.  You might say I’m heading into my Salad Days.

White Bean and Asparagus Salad Recipe

This salad makes use of the abundance of fresh asparagus that’s available when it’s in season. It can be served as a salad or first course, as a side dish or as a base for fish. You can simply add cooked shrimp, salmon or canned or fresh-seared tuna to make an entire, balanced meal.

Click here for printable recipe.

Serves 6-8

INGREDIENTS

SALAD

1½ cups dried white beans, soaked overnight or 2 cans (14 ounces each) white beans
1 pound asparagus, bottoms trimmed, cut into ½-inch pieces
1 or 2 roasted red bell peppers, diced

HERB VINAIGRETTE

¾ cup olive oil
¼ cup red or white wine vinegar
⅓ cup firmly packed minced fresh basil, parsley, dill or cilantro
1 tablespoon finely minced shallot
Salt and pepper

PREPARATION

  1. Place the beans in a medium saucepan and cover with at least 2 inches of water; bring to a boil. Reduce heat to medium-low and simmer the beans until they are tender, but not mushy, about 45 to 60 minutes. Drain beans and allow them to cool. If using canned beans, rinse well and drain.

  2. In a medium sauté pan, bring 1 inch of water to a boil. Add the asparagus pieces, cover, and cook until they are tender but still crisp, about 2 to 3 minutes. Drain asparagus and immediately run under cold water or place in a bowl of ice water to stop the cooking, then drain again. In a serving bowl combine the cooked asparagus with the white beans and red peppers.

  3. In a small bowl, whisk all of the ingredients for the vinaigrette. Taste and adjust the seasonings if necessary. Add enough of the vinaigrette to moisten the beans. Cover the remaining vinaigrette and refrigerate for use in another salad.

Recipe from “Raising the Salad Bar” by Catherine Walthers, Lake Isle Press, 2007

Dara O'Brien4 Comments