White Bean Salad with Pears
This white bean salad with pears is an unbelievably easy recipe to whip up and its versatility is unmatched.
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Servings: 4
Calories: 210kcal
Equipment
- Medium pot
- Colander
Ingredients
- 2 15-ounce cans cannellini beans drained and rinsed
- 3 ounces baby spinach
- ½ cup walnuts lightly crushed
- 2 tablespoons extra virgin olive oil divided
- 1 orange juiced and zested
- ½ teaspoon Aleppo pepper or crushed red pepper; optional
- 2 Bosc pears trimmed seeded and thinly sliced lengthwise
- 1 lemon juiced
- 3 ribs celery trimmed and thinly sliced and leaves torn
- 1 pound asparagus woody ends trimmed
- Salt and pepper to taste
Instructions
Dress the beans:
- Combine the beans, spinach, and walnuts in a bowl. Drizzle with 1 tablespoon extra virgin olive oil and add the orange juice and zest. Taste and season with salt and pepper. Add the Aleppo pepper if using and toss to coat. Set aside.
Prepare the pears and celery:
- Place the pears in a second bowl and coat with the lemon juice. Add the celery and drizzle with the remaining 1 tablespoon extra virgin olive oil. Sprinkle lightly with salt and set aside.
Cook the asparagus:
- Bring a medium pot of water to a boil. Add the asparagus and cook for just 2 to 3 minutes until bright green. Do not overcook the asparagus! Drain and immediately cover with ice in the colander. Allow to cool for 5 minutes until the asparagus cools down.
To serve:
- Arrange the dressed beans, spinach, and walnuts on a serving platter and arrange the pears and celery on top. Arrange half the asparagus on one side of the platter and half on the opposite side. Sprinkle with black pepper and more Aleppo pepper, if you like. Enjoy!
Nutrition
Calories: 210kcal | Carbohydrates: 14g | Protein: 6g | Fat: 17g | Sodium: 28mg | Fiber: 6g | Sugar: 6g | Vitamin C: 44mg
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