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
3.75 cups
curry leaves
1 handful
tarragon
0.25 cup
garlic
1 clove
juice of lemon
3
lemon zest
1 teaspoon
olive oil
0.5 cup
olive oil
2 teaspoons
cracked pepper
6 servings
sea salt
1 teaspoon
mushrooms
8 large
grain mustard
1 teaspoons
Cooking in Steps
-
1Rinse the cannellini beans and soak for 8 hours or overnight in several inches of water.
cannellini beans
water
-
2Drain and rinse, then transfer to a medium saucepan and cover with fresh water.
water
sauce pan -
3Add 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
bay leaves
beans
-
4Drain 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
bowl -
5Transfer to the salad bowl.Now cook the mushrooms.
mushrooms
bowl -
6Heat 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
cooking oil
frying pan -
7Transfer 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 zest
asparagus
olive oil
tarragon
mustard
garlic
food processor
blender
bowl -
8Pour the dressing over the salad, season with salt and pepper, and toss.
salt and pepper
-
9Serve at room temperature or chilled.
