Asparagus White Bean Salad
This wonderful white bean and asparagus salad can either be a main course or a side salad. It's hearty and fantastically flavorful!
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Servings: 4 servings
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.
Nutrition
Serving: 1g | Calories: 237kcal | Carbohydrates: 25g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1517mg | Potassium: 641mg | Fiber: 7g | Sugar: 2g | Vitamin A: 757IU | Vitamin C: 6mg | Calcium: 99mg | Iron: 5mg