Cannellini Bean and Asparagus Salad with Mushrooms

Cannellini Bean and Asparagus Salad with Mushrooms

  Ready in : 45 mins

Cannellini Bean and Asparagus Salad with Mushrooms requires approximately 45 minutes from start to finish. This main course has 482 calories, 31g of protein, and 6g of fat per serving. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs $1.35 per serving. 309 people were impressed by this recipe. Head to the store and pick up grain mustard, sea salt, lemon zest, and a few other things to make it today. It is brought to you by foodandspice.blogspot.com. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is pretty good. Similar recipes are Cannellini Bean Salad, Refreshing Cannellini Bean Salad, and Cannellini-and-Green Bean Salad.

Ingredients

cannellini beans

cannellini beans

3.75 cups

curry leaves

curry leaves

1 handful

tarragon

tarragon

0.25 cup

garlic

garlic

1 clove

juice of lemon

juice of lemon

3

lemon zest

lemon zest

1 teaspoon

olive oil

olive oil

0.5 cup

olive oil

olive oil

2 teaspoons

cracked pepper

cracked pepper

6 servings

sea salt

sea salt

1 teaspoon

mushrooms

mushrooms

8 large

grain mustard

grain mustard

1 teaspoons

Cooking in Steps

  1. 1
    Rinse the cannellini beans and soak for 8 hours or overnight in several inches of water.

    cannellini beans

    cannellini beans

    water

    water

  2. 2
    Drain and rinse, then transfer to a medium saucepan and cover with fresh water.

    water

    water

    sauce pan
    sauce pan
  3. 3
    Add the curry leaves or bay leaf and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart.

    curry leaves

    curry leaves

    bay leaves

    bay leaves

    beans

    beans

  4. 4
    Drain and transfer to a large salad bowl.Meanwhile, snap the woody ends off of the asparagus spears and steam the spears for 6 minutes or until just tender but still retaining their crunch.

    asparagus

    asparagus

    bowl
    bowl
  5. 5
    Transfer to the salad bowl.Now cook the mushrooms.

    mushrooms

    mushrooms

    bowl
    bowl
  6. 6
    Heat the oil in a large skillet over high heat. As soon as the oil is hot, drop in the mushrooms and cook, stirring constantly, for 5 minutes or until the mushrooms begin to brown and lose some of their liquid.

    mushrooms

    mushrooms

    cooking oil

    cooking oil

    frying pan
    frying pan
  7. 7
    Transfer to the bowl with the asparagus.To make the dressing, combine the tarragon, lemon zest, garlic, lemon juice, olive oil and mustard in a small food processor or blender. Process until smooth.

    lemon juice

    lemon juice

    lemon zest

    lemon zest

    asparagus

    asparagus

    olive oil

    olive oil

    tarragon

    tarragon

    mustard

    mustard

    garlic

    garlic

    food processor
    food processor
    blender
    blender
    bowl
    bowl
  8. 8
    Pour the dressing over the salad, season with salt and pepper, and toss.

    salt and pepper

    salt and pepper

  9. 9
    Serve at room temperature or chilled.