White Bean Salad with Roasted Asparagus and Radishes
This is a very simple spring salad to throw together when you’ve got asparagus and radishes on hand! The beans make it substantial and filling, and the creamy, herby mayo dressing pulls everything together with its lushness.
White Bean Salad with Roasted Asparagus and Radishes
serves 4-6
1 bunch asparagus, cut into bite-sized pieces
olive oil
sea salt
freshly ground black pepper
2 15 oz/425 g cans white beans (about 3 cups)
1 bunch radishes, thinly sliced
1/4 cup vegan or regular mayonnaise
1 tablespoon Dijon mustard
zest and juice from 1 lemon
a few handfuls of herbs like chives, mint, dill, scallion, parsley, etc., finely chopped
Preheat the oven to 425° F (200° C). Put the asparagus on a parchment paper lined baking sheet. Drizzle with oil, sprinkle with salt and pepper, and mix to coat. Roast for 10-15 minutes, until the asparagus is easily pierced with a fork, but not too soft or mushy. Let cool slightly.
In a salad bowl, combine the beans, radishes, and roasted asparagus. In a small bowl, combine the mayo, mustard, lemon zest and juice, and salt and pepper to taste. Mix until smooth. Fold in the herbs. Pour the dressing over the bowl with the salad and mix to combine. Enjoy the salad at room temperature or cold.
Intuitive Cooking Takeaways
Other spring goodies can be added to this salad. Think roasted or grilled spring onions, fresh or blanched peas, and fava beans.