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Bowl of asparagus salad topped with olives, tuna, and feta.
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Asparagus White Bean Salad

Fresh asparagus, creamy beans, salty feta, and a punchy lemon dressing. This asparagus white bean salad is the spring recipe you'll want on repeat.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Salad
Cuisine: Mediterranean
Difficulty: Easy
Method: Mixing
Servings: 6 servings
Author: Kaleb

Ingredients

  • 2 lbs asparagus cut into 1 ½-inch pieces
  • 2 cups large butter beans
  • ¾ cup Castelvetrano olives chopped
  • ½ cup pickled red onion chopped (or sliced shallot)
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh dill
  • 1 6.7-oz jar tuna in olive oil flaked (optional)
  • 4 oz feta cheese

For the dressing

  • 2 cloves garlic minced
  • 2 tsp lemon zest
  • ¼ cup fresh lemon juice
  • 1 tbsp whole-grain mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • kosher salt
  • freshly ground black pepper
  • ½ cup olive oil

Instructions

  • Prepare the asparagus: Bring a large pot of water to a boil, then add the asparagus and let it blanch for about 1 minute, until bright green and slightly tender. Immediately transfer the asparagus to a bowl of ice water to stop the cooking. Once cooled, drain well and spread the asparagus on a towel to dry.
    2 lbs asparagus
  • Make the dressing: In a large bowl, whisk together the garlic, lemon zest, lemon juice, whole-grain mustard, Dijon mustard, honey, salt, and black pepper. Slowly whisk in the olive oil until the dressing is combined.
    2 cloves garlic, 2 tsp lemon zest, ¼ cup fresh lemon juice, 1 tbsp whole-grain mustard, 1 tbsp Dijon mustard, 1 tbsp honey, kosher salt, freshly ground black pepper, ½ cup olive oil
    • For extra flavor, use the olive oil from the tuna instead, adding additional olive oil as needed. If omitting the tuna, use regular olive oil.
  • Assemble the salad: To the bowl with the dressing, add the asparagus, butter beans, olives, red onion (or shallot), mint, dill, tuna (if using), and feta. Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to eat.
    2 cups large butter beans, ¾ cup Castelvetrano olives, ½ cup pickled red onion, ¼ cup chopped fresh mint, ¼ cup chopped fresh dill, 1 6.7-oz jar tuna in olive oil, 4 oz feta cheese
    • Since there are no tender greens, this salad holds well in the refrigerator, and the flavors will continue to deepen as it sits.

Video

Nutrition

Serving: 1serving