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

4-6 servings


  • 1 lb. asparagus, thin stalks cut into 2' pieces
  • 2 large Roma tomatoes, seeded and chopped
  • 1 can 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. Then seperately Combine vinaigrette, lemon and oregano in a small bowl. Toss the vinaigrette with the asparagus salad and then gently fold in the feta cheese.  You can serve this dish warm, or chill for 30 minutes to serve as a chilled salad.

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