This herby asparagus white bean salad is bursting with flavor! Nothing is more perfect for spring than an asparagus salad - it's a refreshing and bright dish that's still hearty.
You can serve this salad for lunch or as a side salad. This dish is perfect for asparagus season, which runs from February through June, with April and May being the peak months!

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Recipe Features
- This delicious Mediterranean-inspired salad is a great light lunch or side salad.
- Wonderful for spring or early summer when asparagus is at its peak!
- Topped with a tangy tahini dressing.
Ingredients
- Fresh Asparagus - look for bright green asparagus with firm green or purple tips. If the ends are moist or turning brown, the asparagus is past its prime.
- White Beans - you'll use canned white beans (cannellini or Northern beans will work).
- Fresh Dill - bright and grassy, this delicious herb packs a punch of flavor.
- Capers - briny and tangy capers add a wonderful flavor and pack of salt to this salad.
- Oil - you can use extra virgin olive oil or another oil of your choice. You'll use it to both roast the asparagus and make the dressing.
- Lemon Juice - freshly squeezed lemon juice adds brightness to the dressing.
- Sea Salt - salt is added to both the roasted asparagus and dressing.
- Garlic Powder - you'll add this to the roasted asparagus - adds great flavor!
- Ground Black Pepper - adds a tiny bit of heat to the asparagus.
- Tahini - a creamy sesame paste that tastes great! Combined with the olive oil and lemon juice, it makes a wonderful dressing.
- Paprika - crushed roasted red pepper adds a tangy flavor to the dressing.
See the recipe card for quantities.

Instructions

- Step 1: Preheat oven to 400 degrees F. Remove the woody ends from the asparagus by snapping them off.

- Step 2: Toss the asparagus with 2 tablespoons of oil, salt, garlic powder, and black pepper till each spear is coated.

- Step 3: Place the asparagus on a parchment lined sheet pan in a single layer.

- Step 4: Roast for 15 minutes or until tender. Remove from the oven and allow to cool for 5 minutes before cutting spears into thirds.

- Step 5: Whisk together 1 tablespoon of oil, lemon juice, tahini, paprika, sea salt, and black pepper in a small bowl. If the dressing is too thick, add ½ a tablespoon of water at a time till the desired consistency is reached.

- Step 6: Toss the asparagus pieces in a large bowl with the white beans, dill, and capers. Pour the dressing over the asparagus bean mixture and toss to combine.
Tips for Making this Salad
- Ingredients Tips - choose bright green asparagus with firm ends. If the ends of the asparagus are mushy or browning, it's past its prime and won't taste as good.
- Testing Asparagus Doneness - to test the tenderness of the asparagus, you can poke it with a fork. If the fork easily pierces the asparagus, it's ready to come out of the oven. Thicker asparagus will need more time to roast than thinner asparagus (like the spears pictured in these photos).
- Dressing Tips - make sure to whisk the dressing till the oil and tahini have emulsified and are fully combined.
Storage
Leftover salad can be saved for up to 3 days in the refrigerator in an airtight container. You don't need to reheat it to serve, but I recommend letting it come to room temperature.

seasonal favorites!
More Spring Salad Recipes
Check out our favorite salad recipes for springtime.
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Asparagus White Bean Salad
Ingredients
- 1 bunch asparagus
- 3 tablespoons olive oil or avocado oil divided
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 14 ounces (1 can) white beans drained and rinsed
- 3 tablespoons fresh dill finely chopped
- 1 tablespoon capers roughly chopped
- 1 tablespoon lemon juice freshly squeezed
- ½ tablespoon tahini paste
- ½ teaspoon paprika
- ½ tablespoon sea salt
- ¼ teaspoon ground black pepper
- Water to thin if necessary
Instructions
- Preheat oven to 400 degrees F.
- Remove the woody ends from the asparagus by snapping them off.
- Toss the asparagus with 2 tablespoons of oil, salt, garlic powder, and black pepper till each spear is coated.
- Place the asparagus on a parchment lined sheet pan in a single layer.
- Roast for 15 minutes or until tender. Remove from the oven and allow to cool for 5 minutes before cutting spears into thirds.
- Toss the asparagus pieces in a large bowl with the white beans, dill, and capers.
- Whisk together, 1 tablespoon of oil, lemon juice, tahini, paprika, sea salt, and black pepper in a small bowl. If the dressing is too thick, add ½ a tablespoon of water at a time till the desired consistency is reached.
- Pour the dressing over the asparagus bean mixture and toss to combine.
- Serve immediately.
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