Mediterranean Asparagus and Bean Salad

Mediterranean Asparagus and Bean Salad


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Give this dish a try for a quick side dish with your dinner or a healthy salad for lunch the next day.

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Serving Size / Yield

6 servings


  • 1 lb. asparagus, thin stalks cut into 2 inch pieces
  • 2 large Roma tomato, seeded and chopped
  • 1 C. Great Northern beans, rinsed and drained
  • ½ C. red onion, chopped
  • 6 Tbs. light balsamic vinaigrette; my choice is Newman's Own Light Balsamic
  • 2 Tbs. lemon juice
  • 1 tsp. oregano
  • ½ C. low-fat feta, crumbled

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Steam asparagus until just crisp-tender (approximately 3 – 4 minutes).   Allow the asparagus to cool for 5 minutes, and combine with beans, tomatoes and onion.  Combine vinaigrette, lemon, and oregano in a small bowl.  Toss vinaigrette with asparagus salad.  Fold in feta cheese.  Serve warm as a side dish, or chill for 30 minutes to serve as a chilled salad.


This recipe was shared by Kristi Rimkus at

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