I’ve Got Your Asparagus Right Here Bean Salad

In Main Dishes, Recipes, Salads & Soups by Lori Hill0 Comments

This hearty salad can serve as a light meal all by itself. Accompany with a crusty bread and a glass of wine, and you have dinner. Marinating the onion in vinegar while you prepare the rest of the salad helps mellow out the flavors while retaining the crunch. The earthiness of the asparagus and white canellleni beans are a perfect complement to bright flavors of the onion, vinegar and herbs.

This salad has a decidedly Italian flavor profile, but you can substitute an equal amount of dried dill for the oregano, basil, and marjoram to give it more of a Greek flavor. Lemon juice can also be substituted for the vinegar.

Products We Used

Just Mayo
Bragg Organic Apple Cider Vinegar

I've Got Your Asparagus Right Here Bean Salad
Serves 2
A hearty salad with asparagus and cannellini beans that you can also serve as a main dish.
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
2147 calories
51 g
500 g
213 g
21 g
121 g
781 g
2583 g
8 g
7 g
77 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2147
Calories from Fat 1870
% Daily Value *
Total Fat 213g
Saturated Fat 121g
Trans Fat 7g
Polyunsaturated Fat 20g
Monounsaturated Fat 57g
Cholesterol 500mg
Sodium 2583mg
Total Carbohydrates 51g
Dietary Fiber 15g
Sugars 8g
Protein 21g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/2 cup chopped red onion
  2. 1/4 cup chopped red pepper
  3. 1/3 cup apple cider vinegar
  4. 2 tsp kosher salt
  5. 1 bunch fresh asparagus
  6. 1 TBS olive oil
  7. 4 TBS vegan mayonnaise
  8. 1 tsp dried oregano
  9. 1 tsp dried basil
  10. 1/2 tsp dried marjoram
  11. 1/2 cup fresh parsley finely chopped
  12. 1/1 tsp garlic powder
  13. 1/4 tsp fresh ground pepper
  14. 1 16 oz can cannellini beans, rinsed, and drained
  15. 2 cups fresh chopped butter or bibb lettuce (about 1/3 head)
  1. In a glass or stainless steal bowl, combine red onion, red pepper, vinegar, and salt and set aside.
  2. Trim the ends from the asparagus and steam for about 5 minutes until bright green and tender (see notes below).
  3. Plunge the asparagus in cold water to stop the cooking and then chop into 1 inch long pieces.
  4. To the vinegar, onion, and red pepper mixture, add the olive oil, mayo, oregano, basil, marjoram, parsley, garlic powder, and pepper. Mix well.
  5. In a large bowl, combine the vinegar mixture, chopped asparagus, beans, and lettuce OR serve the salad on top of a bed of lettuce.
  2. Stove Top Method
  3. Steam the asparagus in a large cast iron skillet by adding just enough water to cover the pan to about 1/4 inch deep along with 1/2 tsp salt.
  4. Add the asparagus and bring to a rapid boil and cover for about 5 minutes stirring occasionally with tongs.
  6. Steam the asparagus for about 5 minutes in a microwave safe container (not plastic!) with a lid and 3-4 TSP salted water.
Sister Eden http://www.sistereden.com/
Lori Hill

Lori Hill

Lori Hill founded Sister Eden in order to inspire people to make sustainable choices in their everyday lives. Before that, she produced special events for 16 years and educated her colleagues about how to make their events more sustainable. In addition to being an online media personality and producer of videos, Lori is a speaker, writer, activist, wife, mom, and plant eater just trying to do the right thing and make a difference in the world. You can often find her walking her rescue dog Dolly while picking up trash in her Takoma Park neighborhood where Sister Eden has adopted a spot.
Lori Hill

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