I love creating salads with veggies and beans and grains I have on hand. It is fun to experiment. I made this salad this week and it knocked my socks off. It is hearty and filling and great leftover. The roasted broccolini and asparagus pair so well with the creamy white beans, herbs and lemon dressing! You could sub any roasted veggies!~
W H I T E B E A N + B R O C C O L I N I + A S P A R A G U S. S A L A D
1 can Cannelini beans drained and rinsed
1 Bunch asparagus chopped into 1 inch pieces
2 heads broccolini
1 teaspoon dried chives
1 teaspoon dried parsley
D R E S S I N G
juice of 1 lemon
1/3 cup olive oil
1 tablespoon dijon
salt and pepper
Toss asparagus and broccolini with olive oil and place on baking sheet. Roast at 350 degrees about 15 minutes.
Drain beans and place in large bowl. Drizzle with olive oil and add parsley, chives and a little salt and pepper. Whisk together dressing. Add broccolini, asparagus, and Parmesan cheese to bean mixture. Pour dressing over top and lightly toss all together! Enjoy!