Bean & Asparagus Salad

By 30 Minutes or Less
This salad is the perfect potluck dinner!

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  • Prep Time: 10 minutes

Side Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Red, Yellow/Orange, White, Green


3 cups fresh asparagus

1 cup canned white kidney beans, rinsed and drained

1/2 cup fresh radishes, sliced

1/2 cup feta cheese, crumbled

2 Tbsp chopped green onion

2 tsp fresh lemon juice

2 tsp fresh peppermint herb

1 tsp extra virgin olive oil

1/8 tsp black pepper


  1. Rinse asparagus in water. Hold both ends of one spear; snap outward so tough, fibrous end snaps off.  Trim the other spears to this length, discarding tough ends. 
  2. Steam asparagus, covered, for 2 minutes or until crisp-tender. Rinse with cold water and drain.
  3. Combine asparagus and next 3 ingredients in a large bowl. Combine the green onion, lemon juice and and remaining ingredients in small bowl; stir well with whisk. Pour over asparagus mixture; toss gently to coat.  

Nutritional Information

  • Calories:    120
  • Carbohydrates:    15g
  • Total Fat:    3.5g
  • Cholesterol:    10mg
  • Saturated Fat:   1.5g
  • Dietary Fiber:    6g
  • % of Calories from Fat:    26%
  • Sodium:    310 mg
  • Protein:    9g
  • Recipe Credit
  • Texas A & M AgriLife Extension



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