Shaved Asparagus & White Bean Salad
- 2 bunches fresh asparagus (about 1 lb each)
- 1 tbsp olive oil
- 1 medium red onion, thinly sliced
- 3 1/2 cups cooked cannellini beans or 2 15-oz BPA-free cans cannellini beans, drained and rinsed well
- 2 tbsp fresh orange juice
- 2 tbsp fresh lemon juice
- 1 tbsp champagne vinegar
- 1/2 cup chopped unsalted walnuts (2 oz), lightly toasted
- 1/2 cup shaved pecorino romano or parmesan cheese (2 oz)
- 1/4 cup slivered basil
- Sea salt and fresh ground black pepper, to taste
- Produce
- 2 cup chopped unsalted walnuts (2 oz), unsalted (1)
- Asparagus, fresh (2 bunches)
- Basil (1/4 cup)
- Red onion, medium (1)
- Condiments
- Champagne vinegar (1 tbsp)
- Cooking & Baking
- Olive oil (1 tbsp)
- Sea salt and fresh ground black pepper (1)
- Drinks
- Lemon juice, fresh (2 tbsp)
- Orange juice, fresh (2 tbsp)
- Dairy
- Pecorino romano or parmesan cheese (1/2 cup)
- Other
- 3 1/2 cups cooked cannellini beans or 2 15-oz BPA-free cans cannellini beans, drained and rinsed well
Preparation
Read recipe preparation on cleaneatingmag.com
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Recipe Stats
Published August 9, 2011 (1 year ago).
20 people saved this recipe.
