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Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar

  • Author: Well Vegan
  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Yield: 4 1x

Description

Adapted from http://www.cooksillustrated.com


Scale

Ingredients

  • 5 tbsp. extra-virgin olive oil
  • 1/2 medium red onion, sliced 1/8 inch thick (about 1 cup)
  • 1 lb. asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces
  • 1 can (15 oz.) cannellini beans, rinsed and drained (about 1 1/2 cups)
  • 2 tbsp. balsamic vinegar, plus 2 tsp.
  • 14 oz. arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)

Instructions

  1. Heat 2 tbsp. oil in nonstick skillet over high heat until it just begins to smoke; stir in onion and cook until beginning to brown, about 1 minute. Add asparagus, 1/4 tsp. salt, and 1/4 tsp. pepper; cook until asparagus is browned and tender-crisp, about 4 minutes, stirring often. Off heat, stir in beans; transfer to large plate and let cool 5 minutes.
  2. Meanwhile, whisk remaining 3 tbsp. oil, vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in medium bowl until combined. In large bowl, toss arugula with 2 tbsp. dressing and divide among salad plates. Toss asparagus mixture with remaining dressing, place a portion over arugula, and serve.


Nutrition

  • Serving Size: 4
  • Calories: 337
  • Sugar: 35
  • Sodium: 39
  • Fat: 17
  • Carbohydrates: 35
  • Fiber: 9
  • Protein: 13
  • Cholesterol: 0