Bean & Asparagus Salad



3 cups fresh asparagus
1 cup canned white kidney beans, rinsed and drained
1/2 cup fresh radishes, sliced
1/2 cup feta cheese, crumbled
2 tablespoons chopped green onion
2 teaspoons fresh lemon juice
2 teaspoons fresh peppermint herb
1 teaspoon extra virgin olive oil
1/8 teaspoon black pepper


4 servings

1. Rinse asparagus in water. Hold both ends of one spear; snap outward so tough, fibrous ends snap off. Trim the other spears to this length, discarding tough ends.

2. Steam asparagus, covered, for 2 minutes or until crisp-tender. Rinse with cold water and drain.

3. Combine asparagus and next 3 ingredients in a large bowl. Combine the green onion, lemon juice and remaining ingredients in small bowl; stir well with whisk. Pour over asparagus mixture; toss gently to coat. 

Nutrition information:


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