Spring White Bean Salad

Prep time

20 Min(s)

Total time

20 Min(s)


6 servings

In this fresh take on white bean salad, asparagus and radishes add crunch, while the Lemon Shallot Vinaigrette adds a fresh, bright flavor. Shaved parmesan contributes a slightly salty note to this delightful salad.


2 (15.5 ounce) cans Michigan White Kidney Beans (Cannellini), drained and rinsed, or 3-1/2 cups cooked
dried beans
1 pound Michigan asparagus, ends trimmed and cut into ½ inch pieces
4 medium radishes, diced
2 cups chopped arugula
Lemon shallot vinaigrette, recipe below
1 cup shaved parmesan cheese
Salt and Pepper to taste

Lemon Shallot Vinaigrette Ingredients:

1 Tablespoon finely diced shallot
1 Tablespoon white wine vinegar
Zest of half a lemon
Juice of half a lemon
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1/4 teaspoon honey
3/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon red pepper flakes

Cooking Instructions

  1. Bring a medium-sized pot of salted water to a boil. Add asparagus and blanch for 2-2 ½ minutes, depending on spear thickness. Transfer to a bowl of ice water to shock, then drain.
  2. Place beans, asparagus, radish, and chopped arugula in a large bowl.
  3. Prepare Lemon Shallot Vinaigrette by combining all ingredients in a small jar and shaking well to combine. Pour vinaigrette over the vegetables in the bowl.
  4. Toss in shaved parmesan and let stand for 5 minutes before serving

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