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Salads & sides

Asparagus & Bean Salad

Asparagus & Bean Salad recipe
photo by:kraft
Garbanzo beans and cut-up asparagus are tossed with Monterey Jack cheese and Italian dressing in this refreshing cold side salad.
time
prep:
15 min
total:
15 min
servings
total:
10 servings, 3/4 cup each.
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What You Need

1
lb.  fresh asparagus, cut into 2-inch pieces
1
can  (15 oz.) chickpeas (garbanzo beans), drained, rinsed
1
medium  red onion, finely chopped (about 1 cup)
4
oz.  (1/2 of 8-oz. pkg.) KRAFT Monterey Jack Cheese, cut into 1/4-inch cubes
1/2
cup  KRAFT Zesty Italian Dressing
2
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.

Kraft Kitchens Tips

Best of Season
Asparagus is at its peak in the spring. Choose bunches with firm green stalks and compact heads
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