Asparagus, Bean, and Feta Salad

Total Time
Prep 15 mins
Cook 2 mins

Mix this salad up with your hands so the beans don't get destroyed!

Ingredients Nutrition


  1. steam the asparagus, covered, 2 minutes or until crsip-tender. Rinse asparagus with cold water and drain.
  2. Combine asparagus and next 4 ingredients in a large bowl.
  3. Combine the juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over asparagus mixture and toss gently to coat.


Most Helpful

LOVE THIS with the following changes: (1) added the asparagus to boiling water for 2 minutes rather than steaming, (2) skipped the radish, (3) used 1/4t dried mint and (4) just used a pinch of black pepper. Got 4 servings each 160g which will make YUMMY lunches! Thanks so much for sharing!

LillyZackMom April 18, 2010

I was late making this salad for PAC, due to the fact that I couldn't find any decent asparagus. I also could not find cannelli beans so I ended up using green beans in place of asparagus, and white kidney beans. With the green beans this would get a four star review. It is very light and refreshing, the dressing very subtle complimenting the different textures and flavors. I know with some tender, crisp asparagus this deserves five stars! (Fall PAC 2007)

LizAnn October 20, 2007

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