Apr 30

Apr 30 Bean and Asparagus Salad

Everyday, Small Plates and Sides, Suppers, Vegetarian & Plant Based

Try this bean salad for an easy weekday supper fix that’s ready in 10 minutes.

Full of protein and vitamins, it’s delicious on its own or with grilled halloumi cheese, tofu or even the last of the weekend roast.

You can make the salad up to 3 days ahead if you like. It also works really well as a side at a summer buffet.

Method

Serves 6 - 8

Prep time: 10 mins Cooking time: 0 mins

Bring a pan of water to the boil. Put the asparagus into the water for 2-3 minutes, depending on how thick the stalks are. You want it to be just cooked and still very firm.

Carefully remove the asparagus and plunge it into a bowl of very cold water to stop it cooking and refresh the green colour.

Drain the tins of beans into a colander and rinse with cold water. Tip the beans into a large bowl.

Chop the herbs and shallot and add them to the bean mixture. Mix the vinegar, mustard and oil to make a dressing and season to taste with salt and pepper.

Pour the dressing and the lemon juice over the bean salad and gently stir with a large spoon until it is all combined.

Chop the asparagus spears into 2.5cm pieces and put the asparagus tips to one side. Mix all but the tips into the salad and then finally, scatter the asparagus tips over the top.

If you are making the salad ahead, keep it refrigerated and bring it out 20 mins before you are going to serve it.

Ingredients

2 x 400g tin cannellini beans

1 x 400g tin black beans

1 x tin red kidney beans

125g asparagus spears

1 large eschalion or banana shallot finely chopped

1 bunch chives chopped

1 tbsp flat leaf parsley finely chopped

1 tbsp white wine vinegar

3 tbsp olive oil

1 tbsp rapeseed oil