Asparagus, Sweet Onion and Mint Salad with Mustard Vinaigrette

Ingredients

  • 4 cups fresh asparagus, cut diagonally into 1-inch pieces
  • 1 cup canned kidney beans, drained and rinsed
  • 3/4 cup sweet onions such as Walla Walla or Vidalia, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 teaspoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon-style mustard
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • Salt and pepper, to taste (optional)
  • 1 tablespoon fresh parsley, chopped

Description

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