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Categories:
beans cannellini beans red onion celery stalk arugula extra-virgin olive oil lemon salt black pepper garlic parsley
Viewed: 105 - Published at: 6 years agoIngredients
- 1 pound yellow wax beans, cut into 2" pieces (ends removed)
- 1 can (19 oz) cannellini beans
- 1/4 red onion, diced
- 1 celery stalk, leaves removed, thinly sliced
- 1 bunch asparagus, cut into 2" pieces
- 1 bunch arugula
- 6 tablespoons extra virgin olive oil
- 1/2 lemon
- 1 teaspoon salt
- 2 teaspoons black pepper
- 3 cloves garlic, diced
- 1 teaspoon dried parsley
Method
- Bring a pot of salted water to a boil and submerge yellow beans (preferably in a basket) into the boiling water for three-four minutes. Take the blanched yellow beans out of the pot of boiling water and immediately put them in a pot of ice cold water. Let sit until beans are cold to touch.
- Meanwhile, over medium heat, place asparagus in a grill pan coated with cooking spray. Cook until tender, about 8 minutes, and then remove and place in a large mixing bowl.
- In a small pot, heat cannellini beans until warm and then drain in a strainer. Place beans into the bowl.
- Add yellow wax beans, celery, garlic, and red onion to the bowl.
- Squeeze the lemon and pour olive oil over the bean mixture. Add parsley, salt, and pepper, thoroughly mixing to make sure everything is coated.
- Serve over arugula. (Can be eaten warm or cold.)
