Salads & sides

Asparagus & Bean Salad

photo by:kraft

I have made this recipe twice now once for my family at Easter and also for a co-workers bithday. Both times I received rave reviews!! Everyone always wants the recipe. The...read more

posted by

lauriegirl23

on 7/1/2009

time

prep:

15 min

total:

15 min

servings

total:

10 servings, 3/4 cup each.

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What You Need

lb. fresh asparagus, cut into 2-inch pieces

can (15 oz.) chickpeas (garbanzo beans), drained, rinsed

medium red onion, finely chopped (about 1 cup)

oz. (1/2 of 8-oz. pkg.) KRAFT Monterey Jack Cheese, cut into 1/4-inch cubes

1/2

cup KRAFT Zesty Italian Dressing

Tbsp. chopped fresh mint leaves

Make It

BRING water to boil in medium saucepan. Add asparagus; cook 3 min. or until crisp-tender. Drain; immediately immerse asparagus in ice water. Cool completely; drain. Place in large bowl.

ADD remaining ingredients; toss lightly.

SERVE immediately. Or, cover and refrigerate until ready to serve.