White Bean and Asparagus Salad with Tarragon-Lemon Dressing
- Total Time
- 20 minutes, plus soaking and cooking time if using dried beans
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 8ounces dried white beans or 2 (15-ounce) cans Great Northern or cannellini beans
- Salt
- 2bay leaves, if using dried beans
- 1pound asparagus
- ½cup tarragon leaves
- 1teaspoon packed finely grated lemon zest
- 2garlic cloves, peeled
- ¼teaspoon freshly ground black pepper
- 1large lemon, juiced, plus more to taste
- ½cup olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
319 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 12 grams protein; 359 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1½ teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1½ hours, depending upon what kind of beans you’re using. Drain.
- Step 2
Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1½ minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into ½-inch pieces.
- Step 3
In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
- Step 4
In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.
Private Notes
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Cooking Notes
quaasam
An excellent salad with a bonus shortcut of using canned beans.
Needs more dressing as the beans absorb a lot. Used parsley instead of tarragon. Tastes better if made a couple of hours ahead . Next time I will add canned tuna for a great picnic salad.
Julia
I loved this simple, easy, summery recipe. I found the instructions in the first step confusing for those using canned beans. If you do used canned beans, they just need to be rinsed -- no need for any cooking.
Debnev
Wonderful! My local store was out of fresh tarragon, so I made it with fresh dill and parsley. Added grilled shrimp on the side to make a whole dinner. We loved it!
Tricia
This is delicious and stays delicious even after being refrigerated for days. I don't know why some people found it bland, but substituting parsley for fresh tarragon would surely take it down several notches. When a recipe calls for any quantity less than a tablespoon of lemon zest less, I microplane an entire lemon and throw it in. If that's more than a packed tsp, it could account for why I loved this dish so much.
LK
Wonderful! To preserve their delicate texture, I kept the asparagus tips separate from the rest of the asparagus/bean mixture, folding them in just before serving. I doubled the garlic and increased the olive oil. Topped the salad with chopped roasted almonds and walnuts, and shaved fresh Parmesan. Heaven.
historyprof
I used this dressing on warm, sliced, baby potatoes. Added chopped fennel, chives, and red bell pepper and it made a great potato salad.
Nadia
Will make this again with the following modifications: more garlic, less tarragon, and maybe grill the asparagus.
max2424
Excellent! added a drop of honey and fresh mint...delish
Dottie Cartwright
I tossed the beans with a little dressing, topped with roasted asparagus spears and toasted walnuts, drizzled more dressing, sprinkled with ricotta salata. Served at room temp with grilled sourdough...so GOOD!
Neil
This is delicious. I make it often.
Julia
Use fresh! Dried might taste okay, but fresh was really perfect.
Susie Stenmark
It’s spring in Sydney and I’m road testing different salads and vegetables for Christmas. I adored the dressing - so flavourful - and loved the combination of asparagus and cannellini beans, with added toasted walnuts, but I think maybe the salad needs something else for body. Or perhaps it needs to top a slice of grilled tuna or a small beef fillet? Will definitely make again.
alex
Delicious and simple. Made once following the recipe exactly and the 2nd time with oregano & dill instead of tarragon plus diced sautéed mushrooms. Seems like you could use almost any herb and it would be great.
Molly
I didn't have white beans but found some new potatoes at the back of the vegetable bin. I cubed those and steamed them. I made the dressing with a combination of herbs (parsley, tarragon, and basil). I grilled the asparagus, and tossed everything together with some parmesan cheese. Served alongside lamb chops. It was delicious!
becky
I added European style bacon. A nice little smoky addition.
courtney
I accidentally got sage instead of tarragon, but it still tasted great! I also hand chopped and mixed the dressing, as I don’t have a food processor. Topped with sliced tomatoes, toasted pine nuts and parmesan. Excellent!
SS
I didn’t have tarragon so used rosemary. So delicious! Great picnic or summer salad
Paula Blanchard
So beautiful so yummy. Used dried flageolet beans, worth seeking out. Extra tarragon from the garden sprinkled on top. Perfection. Room temp on hot summer evening with grilled salmon.
Kathleen Delaney
This is equally delicious with limes, mint, and garbanzo beans!
jstcooking
Tried with green beans instead of asparagus. Good w/ the following modifications: use less fresh tarragon (~ 1/4 c. very loose), stick w/ only 1 packed tsp zest. Makes a lot of dressing so dish is good served over other greens. Halved grape tomatoes added a nice touch of color & flavor.
VJ in LA
Agree with others—too much salt. Next time will use half.
RDV
I like to use the recipe as a base, and then I add crumbled feta cheese, crumbled crispy thick cut bacon, garlicy croutons, some chopped parsley and finally I top it off with some lemon zest. It adds a lot more flavor layers and is definitely not "bland". And yes, like others, I use canned cannellini beans, rinsed, to save time. Folks seem to go wild over it.
Jillian
I didn’t used parsley to sub tarragon and added fresh parm and cherry tomatoes. It was so good!
Rita
I agree about making more dressing. I didn't, but will next time. It was still so good. Of course, fresh asparagus from our garden makes guarantees deliciousness. I also added a can of tuna and put the salad on a bed of garden fresh lettuce.
Karen
this is a super easy high protein side for vegans when your fave main dish is short of protien
Jodi B
I added halved grape tomatoes for a little color. The flavor is amazing. I took the salad to a small dinner party where it was a hit. Half of the people there asked for the recipe. This is a summer pot luck winner.
Laura C.
This was very tasty and a welcome addition to my springtime menus. I only used about half the sauce, and saving it to make this again.
sarah
I add spinach to thicken the dressing. It’s a little watery otherwise. Also usually don’t need to use all of it.
Ellie
1/3 cup of fresh tarragon was perfect. I forgot to soak the beans, and all we had was a can of chick peas - it worked out deliciously. I can't wait to try it again soon with dried beans!
Sarah GT
Very nice. Agree that a shallot would make it better. I mixed it with a batch of quinoa to make it an all in one vegetarian meal.
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