Asparagus & White Bean Salad With Feta & Lemon Dressing

Killer delicious salad recipe from the Washington Post.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb asparagus, tough ends trimmed, cut diagonally into 1-inch pieces
• 1  tablespoon olive oil, extra virgin
• 1⁄2 teaspoon lemon zest, grated
• 2  teaspoons lemon juice
• 1  teaspoon mint, chopped, plus more leaves for garnish
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper, freshly-ground
• 1  cup white beans, drained and rinsed
• 1⁄2 cup feta cheese, crumbled
• 1⁄2 cup radish, thinly-sliced
• 2  tablespoons scallions, thinly-sliced, both green and white parts

Directions

1. In a large, lidded pot with a steamer insert, fill with 1 1/2 inches of water and bring to a boil over medium-high heat. Steam the asparagus pieces, covered, until they are tender-firm, 4 to 7 minutes. Drain in a colander under cold, running water to stop the cooking. Set aside.
2. In a small bowl, whisk together the oil, lemon zest and juice, mint, salt and pepper.
3. In a large bowl, combine the beans, feta cheese, radishes, scallions and steamed asparagus pieces. Add the dressing and gently toss to evenly coat. Serve at room temperature or chilled.