Asparagus & Bean Salad

4.8
(4) 3 Reviews
Prep Time
15
min.
Total Time
15
min.
Servings

10 servings, 3/4 cup each.

Garbanzo beans and cut-up asparagus are tossed with Monterey Jack cheese and Italian dressing in this refreshing cold side salad.

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What You Need

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Make It

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  • 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.

Best of Season

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

Servings

  • 10 servings, 3/4 cup each.

Nutritional Information

Serving Size 10 servings, 3/4 cup each.
AMOUNT PER SERVING
Calories 140
% Daily Value
Total fat 7g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 300mg
Carbohydrate 12g
Dietary fiber 3g
Sugars 4g
Protein 6g
   
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • tindew |

    Good basic concept I changed the garbanzo beans to red kidney beans as we do not like garbanzo beans and funny thing is I am Italian But of course Italians love their kidney beans also!!

  • lauriegirl23 |

    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 only thing i don't add however is the mint leaves (not a fan), but I have added salami or summer suasage to it.

  • gohuskers712003 |

    This had great flavor. Was very good!

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