Asparagus & White Bean Salad With Feta & Lemon Dressing
“Killer delicious salad recipe from the Washington Post.”
1 lbasparagus, tough ends trimmed, cut diagonally into 1-inch pieces
1 tablespoonolive oil, extra virgin
1⁄2 teaspoonlemon zest, grated
2 teaspoonslemon juice
1 teaspoonmint, chopped, plus more leaves for garnish
1⁄8 teaspoonblack pepper, freshly-ground
1 cupwhite beans, drained and rinsed
1⁄2 cupfeta cheese, crumbled
1⁄2 cupradish, thinly-sliced
2 tablespoonsscallions, thinly-sliced, both green and white parts
In a large, lidded pot with a steamer insert, fill with 1 1/2 inches of water and bring to a boil over medium-high heat. Steam the asparagus pieces, covered, until they are tender-firm, 4 to 7 minutes. Drain in a colander under cold, running water to stop the cooking. Set aside.
In a small bowl, whisk together the oil, lemon zest and juice, mint, salt and pepper.
In a large bowl, combine the beans, feta cheese, radishes, scallions and steamed asparagus pieces. Add the dressing and gently toss to evenly coat. Serve at room temperature or chilled.