This asparagus white bean salad starts with tender-crisp blanched asparagus, just like my asparagus avocado salad. But this time, it's tossed with white beans and a simple dressing made with vegan pesto and fresh lemon juice.
With just a handful of ingredients, this recipe comes together quickly while still feeling fresh and full of flavor. The pesto adds bold basil flavor, and the lemon juice brightens everything up.
Serve it as an easy side dish with lunch or dinner, or enjoy a bowl with some crusty bread for a simple meal. It's a delicious way to make the most of asparagus season.
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Ingredients
- Vegan pesto: Homemade or store-bought both work well here. I usually make it with my vegan pesto, but your favorite prepared vegan pesto is a great shortcut.
- Canned white beans: I like to use cannellini, but great northern beans also work.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make asparagus white bean salad
- Blanch the asparagus until tender-crisp.
- Cool it in ice water to stop the cooking.
- Once drained and dried, cut it into bite-sized pieces.
- Whisk together the vegan pesto and lemon juice to make the dressing.
- In a large bowl, combine the asparagus with the white beans and dressing.
- Gently toss everything together. Season to taste with salt and pepper, then serve right away or chill until ready to eat.
Looking for more ways to use vegan pesto? Don't miss my recipes to make with vegan pesto that aren't just pasta roundup next.
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Love and Veggies,
Amy
📋 Recipe
Asparagus White Bean Salad with Lemon Pesto Dressing
Ingredients
- 1 bunch asparagus , (about 1 to 1¼ pounds)
- ½ cup vegan pesto, (homemade or store bought)
- 3 Tablespoons lemon juice
- 2-15 ounce cans white beans, (cannellini, great northern beans, or navy beans) rinsed and drained (3 cups)
- salt and pepper, to taste
Instructions
- Trim off the tough ends of the asparagus. Add about 1 inch of water to a large skillet or saute pan and bring it to a boil. Add the asparagus and cook for 2 to 4 minutes, until tender and bright green. Drain, then transfer to a bowl of ice water.1 bunch asparagus
- Once cool, drain the asparagus well and pat dry. Cut into bite-sized pieces.
- In a small bowl, whisk together the pesto and lemon juice to form the dressing.½ cup vegan pesto, 3 Tablespoons lemon juice
- Add the asparagus, white beans, and dressing to a large bowl.2-15 ounce cans white beans
- Gently toss to coat. Taste and season with salt and pepper as needed. Serve right away or refrigerate until ready to serve.salt and pepper
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Notes
Nutrition
Nutritional information is an estimation only.
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