Asparagus And Arugula Salad With Cannellini Beans And Balsamic Vinegar


5 tablespoons Extra-virgin olive oil
1/2 Medium red onion , sliced 1/8 inch thick (about 1 cup)
1 pound Asparagus , trimmed of tough ends and cut on diagonal into 1-inch pieces (see illustration below)
Table salt and ground black pepper
1 can (15 ounces) cannellini beans , rinsed and drained (about 1 1/2 cups)
2 tablespoons Balsamic vinegar , plus 2 teaspoons
14 ounces Arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)


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