Asparagus & White Bean Salad With Feta & Lemon Dressing

Chef’s Note

“Killer delicious salad recipe from the Washington Post.”








  • 1 lbasparagus, tough ends trimmed, cut diagonally into 1-inch pieces
  • 1 tablespoonolive oil, extra virgin
  • 12 teaspoonlemon zest, grated
  • 2 teaspoonslemon juice
  • 1 teaspoonmint, chopped, plus more leaves for garnish
  • 14 teaspoonsalt
  • 18 teaspoonblack pepper, freshly-ground
  • 1 cupwhite beans, drained and rinsed
  • 12 cupfeta cheese, crumbled
  • 12 cupradish, thinly-sliced
  • 2 tablespoonsscallions, thinly-sliced, both green and white parts
  • Directions

  • 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.
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