Spring White Bean Salad

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Makes 6 servings

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.  

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