Spring White Bean Salad

INGREDIENTS

• 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

DIRECTIONS

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 and shake well. Pour vinaigrette over vegetables in bowl.
4. Toss in shaved parmesan and let stand 5 minutes before serving.