Asparagus Salad with Beans and Feta
From Cooking Light
So the beans and feta don't break up too much, gently toss the mixture with your hands.
3 cups (1-inch) diagonally cut asparagus
1 cup canned cannellini beans or other white beans, rinsed and drained
1/2 cup thinly sliced radishes
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons thinly sliced green onions
2 teaspoons fresh lemon juice
1 teaspoon chopped fresh mint
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Steam the asparagus, covered, 2 minutes or until crisp-tender. Rinse asparagus with cold water, and drain. Combine asparagus and next 4 ingredients (asparagus through onions) in a large bowl.
Combine the juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over asparagus mixture; toss gently to coat.
Yield: 4 servings (serving size: 1 cup)
CALORIES 150 (28% from fat); FAT 4.7g (satfat 2.4g, monofat 1.5g, polyfat 0.4g); PROTEIN 9.3g; CARBOHYDRATE 20g; FIBER 5.9g; CHOLESTEROL 13mg; IRON 2.1mg; SODIUM 531mg; CALCIUM 132mg;
Cooking Light, MAY 2001