Sunday, June 15, 2008

White Bean Salad with Aparagus and Artichokes

This salad is hearty enough for a main dish. To steam the asparagus, I tightly cover a dinner plate with plastic wrap, and microwave on high for 1 minute. Then I let the asparagus sit in the steam for 2 minutes.

1 can artichoke hearts, rough chopped
2 cups (1-inch) diagonally cut asparagus
1/3 cup thinly sliced radishes
3 tablespoons thinly sliced green onions
2 tablespoons thinly sliced fresh basil
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (19-ounce) can Great Northern beans or other white beans, rinsed and drained

Steam the asparagus, covered, for 2 minutes. Combine the radishes and remaining ingredients in a bowl, and gently stir in artichokes and asparagus.

--Adapted from Cooking Light magazine

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