Best Bean Salad With Seared Asparagus
Two kinds of beans, quinoa, zucchini ribbons, peppadews, and warm seared asparagus that gently wilts the arugula. A protein-packed dinner salad with warm and cold elements that makes you crave salad.
Ingredients
For the salad:
- 1 medium zucchini
- 1 medium red onion
- ½ cup peppadew peppers plus extra for garnish,
- 2 cloves garlic minced
- ¼ cup fresh parsley leaves
- 1 can cannellini beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 10 oz cooked frozen quinoa thawed
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons agave nectar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the asparagus:
- 1 pound fresh asparagus trimmed
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
To finish:
- 5 oz baby arugula
Instructions
- Use a vegetable peeler to peel the zucchini into long ribbons, stopping when you reach the seeds. Chop the red onion and peppadews into pea-sized pieces. Mince the garlic and chop the parsley.
- In a large bowl, combine the cannellini beans, kidney beans, and quinoa. Add the zucchini ribbons, onion, peppadews, garlic, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, mustard, agave, salt, and pepper. Pour over the salad and toss to combine.
- Preheat a large cast iron skillet over medium-high heat. Cut the asparagus into 1-inch pieces. Add the olive oil and asparagus to the pan, season with salt and pepper, and cook for 3 to 4 minutes until charred.
- Add the warm asparagus and arugula to the salad and toss gently. Serve immediately.
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