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Ingredients

1 ¼ cups dried Great Northern beans 2 red bell peppers, seeded and sliced 1 ½ pounds fresh asparagus, trimmed and cut into 1-inch pieces ½ cup olive oil ¼ cup red wine vinegar ¼ cup minced fresh parsley 2 tablespoons minced shallot ¼ teaspoon kosher salt ⅛ teaspoon ground black pepper

Nutrition Info

329.6 calories carbohydrate: 32 g cholesterol: : - fat: 18.7 g fiber: 10.9 g protein: 11.4 g saturatedFat: 2.7 g servingSize: - sodium: 91.4 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

Place Great Northern beans into a large container and cover with several inches of cool water, let stand 8 hours to overnight. Drain.
Place beans in a pot and cover with salted water, bring to a boil. Reduce heat and simmer until beans are tender, about 45 minutes. Drain and run beans under cold water to cool.
Combine red bell peppers and asparagus in a pot and cover with water, bring to a boil and cook until tender, about 3 minutes. Drain and rinse under cold water.
Whisk olive oil, vinegar, parsley, shallot, salt, and pepper together in a bowl until dressing is smooth.
Combine beans, red bell pepper, and asparagus in a bowl, pour 2/3 of the dressing over mixture and toss gently. Add more dressing if desired.

6 servings

An incredible summer salad made with asparagus, white beans, and red bell peppers. Dressed with a tasty light dressing!