Asparagus salad – quick, simple and SUPER delicious. I absolutely love recipes like this…ones made of just a few fresh ingredients prepared in a simple manner. Yes, that’s this! The stars here are: steamed green asparagus, fresh herbs (parley, dill and mint), sweet and crunchy red pepper and a mix of beans (chickpeas, white beans and kidney beans). All tossed together in a light lemon dressing. It’s a dream. It tastes like summer. Trust me. Together these ingredients make a brightly colored, show-stopping salad or side dish. It’s protein and nutrition-packed and is perfect for anyone following a gluten-free, vegetarian or even vegan diet. Plus it makes tasty leftovers, making it a great bring to work salad.
A fantastic summer salad, also for travelling
I know asparagus season is almost at an end but I loved this salad so much I just had to share. Thanks to crops of green asparagus in Spain, Italy and France, we can still get imported asparagus until the end of July. Or if you are lucky enough to spend your summer vacation in the South you can enjoy it locally. I definitely plan to enjoy this asparagus salad (or a variation of it) a few more times this summer.
It’s the perfect type of recipe to enjoy on vacation. There’s only a few ingredients needed, they are easy to come by, and even the simplest vacation homes or AirBnB apartments can manage to provide a setting where you can enjoy a tasty homemade salad like this. Enjoy it as a light bite or make it a complete meal by serving It with some crusty bread (and maybe some tzatziki or hummus). And if you are barbecuing or picnicing, bring this along! You’re going to want to serve it along with one of your other favorite sides or salads along.
How to Steam or Blanch Asparagus for Salad
The technique used for keeping the asparagus looking bright and beautiful in this salad is steaming or blanching. Both processes are super simple!
Add asparagus spears to a pot of boiling water and let cook for 1-2 minutes. Use tongs to and transfer immediately into a bowl of ice water. This stops the cooking. Let the asparagus chill in the ice water for a few minutes then transfer asparagus to a large plate lined with a clean kitchen towel to dry. I usually follow this method if I am blanching more than one vegetable.
There are a couple of methods I like to use. You can steam the tasty green spears in a skillet with a little water, place a lid on top and steam away. Voila! Or you can use a pot and a steamer basket, as I do in this recipe. If I am steaming whole asparagus I do this in a skillet, but for chopped stalks I do this in a pot using a steamer basket. Though don’t forget, the asparagus still needs an ice bath after to keep it crisp and bright green!
What I love about this asparagus salad with mixed beans:
- It makes a perfect lunch when you are on the go
- Can easily be made ahead since you can keep it refrigerated for up to 3 days.
- Multiply the recipe to bring it to a picnic or BBQ
- It’s filling and light at the same time, making it perfect for low-carb diets
- Plus can be enjoyed by gluten-free, vegetarian and vegan friends
More asparagus recipes you might like:
- Asparagus Orzo Salad with Herbs and Lemon
- Roasted White Asparagus with Tahini-Lemon Sauce
- Roasted Asparagus Salad with Lemon Tahini Dressing
Asparagus Salad with Mixed Beans, Lemon and Herbs
- 500 g green asparagus, trimmed and cut into 3 cm pieces
- 1 x 400 g can organic mixed beans, rinsed and drained
- 1 red pepper, diced
- 2-3 green onions, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh dill
For the dressing:
- 3 tablespoons extra-virgin olive oil
- finely grated rind from 1/2 an organic lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- sea salt and freshly ground pepper, to taste
In a covered pot fitted with a steamer basket, heat about 1 inch of water over high until it comes to a boil.
Once the water has boiled, place the asparagus in the steamer basket. Cover and steam until the asparagus are just barely tender, about 2 minutes, depending on thickness of the spears. The asparagus should have a little crunch. Transfer immediately to ice water to cool. Drain and transfer to a large bowl.
Add the mixed beans, red pepper, green onion and herbs to the bowl with the asparagus.
In a small bowl, add the dressing ingredients and whisk together until combined. Pour the dressing over the salad and toss to combine.
Serve and enjoy!
- This salad can also be made in advance. Store chilled in the fridge for 1 hour before serving.
- If you like a little extra crunch, feel free to add some diced celery stalks. They are terrific in this type of salad.
- This salad also makes great leftovers or a bring to work lunch. Store in a closed container in the fridge for up to 3 days.
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