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Categories:
cannellini beans radish Feta cheese green onions lemon juice mint extra-virgin olive oil salt black pepper
Viewed: 69 - Published at: 3 years agoIngredients
- 3 cups diagonally cut asparagus (cut into 1 inch pieces)
- 1 cup canned cannellini beans, rinsed and drained
- 1/2 cup radish, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons thinly sliced green onions
- 2 teaspoons fresh lemon juice
- 1 teaspoon of fresh mint, chopped
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Method
- steam the asparagus, covered, 2 minutes or until crsip-tender. Rinse asparagus with cold water and drain.
- Combine asparagus and next 4 ingredients in a large bowl.
- Combine the juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over asparagus mixture and toss gently to coat.
