This White Bean, Asparagus, and Broccolini Salad is a fresh, delicious, and light side dish that's perfect with so many wonderful spring dishes! Serve it alongside steaks fresh off the grill, a roasted chicken, or even your Easter ham.
1bunch asparagustrimmed and chopped into 1” pieces
2headsabout 12 oz. broccolini
2tbs.extra-virgin olive oil
1/8tsp.Kosher salt
1/8tsp.freshly ground black pepper
115-oz. can Navy beans, drained and rinsed (can sub other white bean like Cannellini)
Flat-leaf parsleychopped, for garnish
Grated Parmesan cheesefor garnish
For the Vinaigrette
2tbs.lemon juiceabout the juice of ½ a lemon
¼cupextra-virgin olive oil
1tsp.Dijon mustard
1tsp.agave or honey
¼tsp.Kosher salt
1/8tsp.freshly ground black pepper
Instructions
Preheat oven to 350.
Toss the chopped asparagus with broccolini, 2 tbs. olive oil, and 1/8 tsp. each of Kosher salt and freshly ground black pepper. Lay in an even layer on a baking sheet and roast at 350 for 12-15 minutes.
Meanwhile, place the beans in a large bowl.
In a medium bowl or mason jar, combine all the vinaigrette ingredients. Whisk or shake until emulsified.
Once the asparagus and broccolini are done, add them to the bowl with the beans. Drizzle on the vinaigrette, then toss to coat. Garnish with chopped parsley and Parmesan, if desired.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword low calorie, low carb, salad, side dish, vegetable side dish