Asparagus White Bean Salad With Feta Lemon Dressing Recipes

WHITE BEAN AND ASPARAGUS SALAD WITH TARRAGON-LEMON DRESSING

White Bean and Asparagus Salad with Tarragon-Lemon Dressing image

Provided by Melissa Clark

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

8 ounces dried white beans or 2 (15-ounce) cans Great Northern or cannellini beans
Salt
2 bay leaves, if using dried beans
1 pound asparagus
1/2 cup tarragon leaves
1 teaspoon packed finely grated lemon zest
2 garlic cloves, peeled
1/4 teaspoon freshly ground black pepper
1 large lemon, juiced, plus more to taste
1/2 cup olive oil

Steps:

If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams

ASPARAGUS, BEAN, AND FETA SALAD

Asparagus, Bean, and Feta Salad image

Make and share this Asparagus, Bean, and Feta Salad recipe from Food.com.

Provided by chelseas

Categories Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 cups diagonally cut asparagus (cut into 1 inch pieces)
1 cup canned cannellini beans, rinsed and drained
1/2 cup radish, thinly sliced
1/2 cup crumbled feta cheese
2 tablespoons thinly sliced green onions
2 teaspoons fresh lemon juice
1 teaspoon of fresh mint, chopped
1 teaspoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

steam the asparagus, covered, 2 minutes or until crsip-tender. Rinse asparagus with cold water and drain.
Combine asparagus and next 4 ingredients in a large bowl.
Combine the juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over asparagus mixture and toss gently to coat.

Nutrition Facts : Calories 155.8, Fat 5.6, SaturatedFat 3.1, Cholesterol 16.7, Sodium 382.6, Carbohydrate 18.6, Fiber 5.9, Sugar 3.1, Protein 10.4

WHITE BEAN AND ASPARAGUS SALAD

White Bean and Asparagus Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 0

Ingredients

Steps:

Mix one 15-ounce can cannellini beans (drained and rinsed) with 1 grated garlic clove, 1/4 cup olive oil and 2 tablespoons tarragon vinegar or white wine vinegar in a large bowl; let stand 15 minutes. Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Add to the bowl along with 1 tablespoon chopped tarragon and another 1 teaspoon vinegar; season with salt and pepper and toss. Toast 3 tablespoons panko in 1 tablespoon olive oil in a skillet; sprinkle over the salad.

ASPARAGUS & WHITE BEAN SALAD WITH FETA & LEMON DRESSING

Asparagus & White Bean Salad With Feta & Lemon Dressing image

Make and share this Asparagus & White Bean Salad With Feta & Lemon Dressing recipe from Food.com.

Provided by lecole54

Categories Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb asparagus, tough ends trimmed, cut diagonally into 1-inch pieces
1 tablespoon olive oil, extra virgin
1/2 teaspoon lemon zest, grated
2 teaspoons lemon juice
1 teaspoon mint, chopped, plus more leaves for garnish
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly-ground
1 cup white beans, drained and rinsed
1/2 cup feta cheese, crumbled
1/2 cup radish, thinly-sliced
2 tablespoons scallions, thinly-sliced, both green and white parts

Steps:

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.

Nutrition Facts : Calories 183.3, Fat 7.8, SaturatedFat 3.4, Cholesterol 16.7, Sodium 380.2, Carbohydrate 20.3, Fiber 5.8, Sugar 2.9, Protein 10.3

WHITE-BEAN AND ASPARAGUS SALAD

White-Bean and Asparagus Salad image

Categories Bean Garlic Vegetable Side No-Cook Fourth of July Picnic Vegetarian Quick & Easy Parmesan Asparagus Potluck Simmer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 lb medium asparagus, trimmed
1/4 cup extra-virgin olive oil
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (15- to 19-oz) cans white beans, rinsed and drained well (3 to 3 1/2 cups)
4 slices country-style bread
1 (1/2-lb) piece Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons unsalted butter, softened
1 garlic clove, halved crosswise

Steps:

Cut asparagus on a diagonal into 1/8-inch-thick slices.
Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. While beans stand, toast bread until golden. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss.
Spread hot toast with butter and rub buttered side of each with cut side of garlic clove, then season with salt and halve. Serve bean salad with toasts.

FETA GARBANZO BEAN SALAD

Feta Garbanzo Bean Salad image

This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.-Judy Doepel, Ballston Lake, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups coarsely chopped English cucumber (about 1/2 medium)
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium tomato, seeded and chopped
1/4 cup thinly sliced red onion
1/4 cup chopped fresh parsley
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
5 cups torn mixed salad greens
1/2 cup crumbled feta cheese

Steps:

Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.

Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 586mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

ROASTED ASPARAGUS SALAD WITH FETA CHEESE

Roasted Asparagus Salad with Feta Cheese image

I was trying to come up with a flavorful salad that did not need dressing.

Provided by pbutler

Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

1 bunch fresh asparagus, trimmed and cut into bite-size pieces
2 tablespoons olive oil
1 pinch garlic powder, or to taste
4 cups lettuce leaves, cut into bite-size pieces
1 cup grape tomatoes, halved
½ cup crumbled feta cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
Bake in the preheated oven until asparagus are tender, about 20 minutes.
Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 9.2 g, Cholesterol 28 mg, Fat 13.8 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 372 mg, Sugar 5 g

CAULIFLOWER, WHITE BEAN, AND FETA SALAD

Cauliflower, White Bean, and Feta Salad image

Categories Salad Bean Citrus Herb Appetizer No-Cook Vegetarian Quick & Easy High Fiber Lunch Feta Cauliflower Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1/3 cup olive oil
1 teaspoon minced fresh rosemary
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 (15-ounce) can white beans (such as Great Northern or navy beans), drained
2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh parsley
1/2 cup crumbled feta cheese (about 3 ounces)

Steps:

Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.
Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

LEMONY PASTA WITH ASPARAGUS AND WHITE BEANS

Lemony Pasta With Asparagus and White Beans image

Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. It's dead simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There's enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.

Provided by Melissa Clark

Categories dinner, noodles, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 large lemon, plus more fresh lemon juice for serving
1 (15-ounce) can white beans, rinsed
1 shallot, finely diced, or 2 tablespoons finely diced red onion
3 garlic cloves (2 thinly sliced, 1 finely grated)
1/4 teaspoon red-pepper flakes, plus more to taste
Kosher salt
4 tablespoons extra-virgin olive oil
1 pound short pasta, such as campanelle, fusilli or farfalle
2 bunches asparagus (about 2 pounds), ends trimmed, stalks sliced into 1/2-inch pieces
2/3 cup coarsely chopped Italian parsley leaves
1/2 cup grated Parmesan, plus more for serving
Black pepper

Steps:

Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.

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ASPARAGUS PEA AND FETA SALAD WITH LEMON BALM VINEGAR

2015-04-21 Blanch peas for 1 minute and using a slotted spoon, transfer to an ice bath. Remove peas from ice bath and set aside. Boil asparagus for a few minutes until tender and transfer to the ice bath. Remove asparagus and set aside. In a bowl, combine asparagus, peas, mint, lemon zest, olive oil, lemon balm vinegar. Season with salt and pepper to taste.
From karalydon.com

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