Description
This Grilled Asparagus White Bean Salad is a fresh, vibrant dish perfect for summer days.
Ingredients
Scale
- 1 bunch Asparagus (Fresh or canned, drain and sauté briefly if canned.)
- 1 can White Beans (Creamy and protein-rich; alternatives include Cannellini or chickpeas.)
- 1 cup Sugar Snap Peas (Crunchy texture, can mix in arugula or baby spinach.)
- 1/4 cup Pistachios (Adds crunch, can swap for almonds or walnuts.)
- 2 tablespoons Capers (Briny element.)
- 1 tablespoon Lemon Juice (Fresh is preferred.)
- 1 tablespoon Lemon Zest (Enhances flavor.)
- 1 tablespoon Grainy Mustard (Ensure it’s vegan-friendly.)
- 3 tablespoons Olive Oil (Extra virgin for best flavor.)
- 1 tablespoon Dill (Fresh is recommended.)
- 1 tablespoon Chives (Can be omitted.)
Instructions
- Preheat the grill to high heat.
- Trim the woody ends from the asparagus and coat with olive oil.
- Grill the asparagus for 2-3 minutes per side until tender and charred.
- Combine the drained white beans, chopped sugar snap peas, capers, dill, and chives in a large bowl.
- Whisk together olive oil, lemon juice, lemon zest, mustard, salt, and pepper in a small bowl.
- Pour half the dressing over the bean mixture and gently toss to combine.
- Arrange the bean salad on a serving platter, top with grilled asparagus, drizzle with remaining dressing, and garnish with chopped pistachios.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg