Ingredients

12 oz. fresh asparagus spears, trimmed and cut into 1 1/2-inch pieces
3 Tbsp. extra virgin olive oil
1 clove garlic, minced
1 19-oz. can cannellini beans (white kidney beans), rinsed and drained
1 medium red sweet pepper, seeded and chopped
1/4 cup chopped red onion
2 Tbsp. snipped fresh basil
3 Tbsp. balsamic vinegar
4 tsp. toasted sesame oil
1 Tbsp. Dijon-style mustard
1/4 tsp. salt
1/4 tsp. ground black pepper
4 cups mixed baby greens or mesclun
1 Tbsp. sesame seeds, toasted

Description

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