Asparagus White Bean Salad with Lemon Pesto Dressing

This asparagus white bean salad is made with tender-crisp blanched asparagus, creamy white beans, and a simple lemony vegan pesto dressing. It’s easy to prepare with just a few ingredients and can be served as a side dish or light meal.

Prep Time10

Cook Time5

Total Time15

Course: Salad, Side Dish

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, nut-free option, soy-free option, vegan

Servings:

Calories: 395kcal

Author: Amy Katz

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

US Customary - Metric

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

Notes

Leftovers may be refrigerated in an airtight container for up to 3 days.

Nutrition