Asparagus White Bean Salad
This spring dense bean asparagus salad is hearty, nourishing, and satisfying loaded with spring veggies (asparagus, cucumbers, peas, snap peas, artichoke) and pant based protein. Enjoy on its own as a side dish or make it a meal by adding in some chicken, steak or shrimp. We like to toss in some salad greens or even quinoa or pasta for a heartier salad. The dressing is tangy and perfect with the salty feta and sweet peas. It holds up well and totally customizable.
Why You Will Love This Salad
- Protein-packed & Satisfying: From the white beans and peas to the feta - this recipe is loaded with protein. It is also quite hearty and filling.
- Make-ahead Friendly: The flavors get better after sitting which makes this the perfect make-ahead salad for meal prep.
- Customizable: Easy to swap out veggies, change the cheese, nuts and beans, or go dairy-free. Customize according to what you have on hand or what you prefer.
Asparagus White Bean Salad Ingredients
- BEANS: We love white beans / cannellini beans but if you prefer pinto beans or chickpeas or a bean medley fee free to use whatever beans you prefer.
- ASPARAGUS: You can’t have a spring salad without taking advantage of in season asparagus.
- PEAS: Green peas are sweet with a tender-firm texture that pops when bitten. They are a great source of plant-based protein.
- CUCUMBER: We like to add cucumber for that extra refreshing crunch. Sweet bell pepper diced is also another option.
- SUGAR SNAP PEAS: Raw sugar snap peas are crunchy, crisp, and sweet, often described as having a candy-like or honey-like flavor. They are very refreshing, with a mild, fresh taste and tender yet crunchy.
- ARTICHOKE: I use canned artichoke in water but you can definitely use jarred marinated artichoke too.
- FETA CHEESE: This salad goes so well with the salty briny feta but this would be great with soft goat cheese or even grated Parmesan cheese.
- PISTACHIOS: They add salty crunch to each bite. If you prefer to use pumpkin seeds or toasted chopped almonds, that works too. We like to use toasted and lightly salted pistachios but raw pistachios is also fine.
- FRESH HERBS: We like to use a blend of fresh parsley, fresh basil and fresh dill. Any combination of fresh herbs will work here.
- OLIVE OIL: I use extra-virgin olive oil for the dressing.
- LEMON JUICE & LEMON ZEST: We use freshly squeezed lemon juice for the dressing plus lemon zest for extra flavor.
- RED WINE VINEGAR: Adding red wine vinegar to a dressing that already contains lemon juice is done to create a more complex, balanced, and layered flavor profile that neither acid can achieve alone. That being said feel free to use use more of either if preferred. Other options are apple cider vinegar, white wine vinegar or white balsamic vinegar.
- DIJON MUSTARD: Dijon mustard in salad dressing tastes tangy, sharp, and slightly spicy, giving it depth, bright acidity, and a velvety, emulsified texture.
- GARLIC & SHALLOT: I like to shallot for the dressing- it’s mild and sweet, but you can use red onion and use as much or as little garlic as you prefer.
- OPTIONAL ADD INS: Feel free to toss in some salad greens, diced or sliced avocado, cooked pasta, rice or quinoa, or extra protein like grilled or cooked chicken, steak, tuna or shrimp. Some briny olives - green or Kalamata olives would be delicious in this salad too.
How To Make This Spring Dense Bean Salad
- Prepare Dressing: Whisk them all together in a small bowl or shake them all up in a mason jar.
- Cook Peas & Asparagus: I like blanching the peas in boiling water but if you prefer to use the microwave to steam them that is fine too. Drain, rinse with cold water (or place them in an ice water bath) and drain again.
- Chop Veggies: Chop any veggies, drain and rinse beans.
- Assemble Salad: Place all remaining salad ingredients in a large bowl. Drizzle over dressing and toss well to combine and fully coat.
- Serve: Enjoy as a side, or toss in some salad greens cooked pasta or quinoa, or extra protein like grilled or cooked chicken, steak, tuna or shrimp.
Spring Dense Bean Salad Make Ahead & Storage
- MAKE AHEAD: This salad can be made ahead and chilled for at least 30 minutes before serving for the best flavor meld. If making ahead more than 30 minutes I recommend, not adding the cucumbers until just before serving to keep them nice and crisp. Stir well just before serving so that everything gets tossed and redressed.
- STORAGE: Store leftovers in an airtight container in the fridge for up to 3-4 days. The cucumber may get a little softer but the salad will still be delicious.
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Recipe
Servings: 4-6
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Ingredients
For The Dressing
- ⅓ cup extra virgin olive oil
- Juice and zest of 1 lemon
- 1 tablespoon red wine vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small shallot, minced
- 1 small clove of garlic, minced or grated
- Salt and black pepper to taste
For The Salad
- 1 (15 oz) can white beans / cannellini beans, drained and rinsed
- 1 lb asparagus spears, tough ends trimmed, sliced ½-3/4 inch thick
- ½ cup green peas (fresh or frozen)
- ½ cucumber, diced
- 1 cup sugar snap peas trimmed, string removed, and chopped
- 1 (15 oz) can artichoke hearts, drained and quartered
- 4 tablespoons mix herbs (basil, dill and parsley), roughly chopped
- ¼ cup crumbled feta cheese
- ¼ cup toasted pistachios, roughly chopped
Directions
- Bring a medium size pot of water to boil, blanch the asparagus and green peas, for 2 minutes until just tender crisp. Drain, and transfer to a large bowl of ice water (ice bath) to cool the veggies down quickly. Drain well.
- In a small bowl or mason jar, whisk together the vinaigrette ingredients or shake in jar. Check for seasoning, and add more lemon juice or honey for sweetness, salt and pepper to your liking.
- To a large bowl add all of the salad ingredients and drizzle over the dressing. Toss well to combine.
- Serve immediately or, this salad will keep in the fridge for up to 3-4 days.
Recipe Notes
- Chill for at least 30 minutes before serving for the best flavor meld
- If making ahead, add cucumbers just before serving to keep them nice and crisp!
