Description
Light and healthy, this butter bean salad w/asparagus & pickled red onions is a delicious and highly customizable salad option.
Ingredients
Scale
- 20 stalks of asparagus, chopped
- 20-25 cherry tomatoes, halved
- 1-2 tablespoons fresh chopped dill
- 1 15-ounce can of butter beans (I used unsalted)
- 2 handfuls of baby arugula lettuce
- 2 tablespoons of balsamic vinaigrette
- 2 tablespoons feta cheese
- 2-3 forkfuls of Bobby Flay’s pickled red onions
- Small drizzle of olive oil for cooking asparagus
- Salt and pepper, to taste
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Instructions
- Chop ends from the asparagus. This is usually the lighter green and slightly purple parts of the asparagus. Chop the asparagus into small bite-sized pieces (my video shows this well).
- Transfer chopped asparagus to a pan and add a small drizzle of olive oil and a light sprinkling of salt and pepper. With the salt probably only 1/8 of a teaspoon and same with pepper. Cook on medium-to-high for 5-6 minutes stirring along the way. I like to get it a little charred too. At the end, put in a bowl and stick in the freezer for a few minutes to stop the cooking process and let it cool a bit. Don’t forget it’s in the freezer!!
- While the asparagus is cooking, slice all the cherry tomatoes in half and set aside.
- Chop some fresh dill. It can be rough chopped or finely chopped – that’s up to you.
- Open the can of butter beans and pour into a colander. Rinse with cold water on a low flow. Butter beans are delicate and you must handle with care. Once rinsed off, add to a large bowl. Add 1/8 teaspoon of salt and toss the beans gently.
- Add the cooled down asparagus and the sliced cherry tomatoes to the bowl, along with a couple of handfuls of baby arugula lettuce. Pour two tablespoons of balsamic vinaigrette (or your favorite dressing) onto the salad and toss gently (again, the butter beans are delicate and will get smushed easily if you are not careful.
- Once your salad is coasted in dressing, transfer to a serving plate and top with some feta cheese, Bobby Flay’s picked red onions (make a day or two ahead) and the fresh dill. You can serve the extra dressing, feta, dill, and pickled red onions on the side if people want more.
