White Bean and Asparagus Salad w/ Herb Vinaigrette

Serves 6 to 8

 

1½ cups dried white beans, soaked overnight, or 2 cans (14 ounces each) white beans
1 pound asparagus, bottoms trimmed, cut into ½-inch pieces
1 or 2 roasted red peppers from a jar, diced

HERB VINAIGRETTE
¾ cup olive oil
¼ cup red wine vinegar
1/3 cup minced fresh basil, parsley, dill or cilantro
1 tablespoon finely minced shallot
Salt and freshly ground pepper

1. Place the beans in a medium saucepan and cover with at least 2 inches of water; bring to a boil. Reduce heat to medium-low and simmer the beans until they are tender but not mushy, about 45 to 60 minutes. Drain beans and allow them to cool. (If using canned beans, rinse well and drain.)

2. In a medium sauté pan, bring 1 inch of water to a boil. Add the asparagus pieces, cover, and cook until they are tender but still crisp, about 2 to 3 minutes. Drain asparagus and immediately run under cold water to stop the cooking, then drain again. In a serving bowl, combine the cooked asparagus with the white beans and red peppers.

3. In a small bowl, whisk all the ingredients for the vinaigrette. Taste and adjust seasonings if necessary. Add enough of the vinaigrette to moisten the beans. Cover the remaining vinaigrette and refrigerate for another salad.

Adapted by Rowann Gilman and published with permission from Raising the Salad Bar, Lake Isle Press

Photograph from foodwhirl.com