This hearty asparagus and bean salad can serve as a light meal all by itself. Accompany it 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.
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