White Bean and Asparagus Salad Recipe

White Bean and Asparagus Salad Recipe

  • 1 pound small red potatoes
  • 12 thin asparagus spears, trimmed
  • 1 (16 ounce) can cannellini beans, drained and rinsed
  • 1 small red onion, thinly sliced
  • 2 tablespoons minced scallions
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons apple juice
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons grated lemon peel
  • 1 teaspoon tarragon vinegar
  • 1/4 teaspoon freshly ground black pepper
  1. Place the potatoes in a 3-quart saucepan. Add cold water to cover. Bring to a boil and cook for 10 minutes. Add the asparagus; cook for 5 to 7 minutes, or until the vegetables are tender. Drain and rinse gently with cold water. Transfer to a large bowl.
  2. Add the beans, onions, scallions and tarragon. Mix lightly.
  3. In a small bowl, whisk together the juice, oil, mustard, lemon peel, vinegar and pepper. Pour over the vegetables; toss to mix well.
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