Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar | America's Test Kitchen
A quick sauté is the first step in creating salads with bold flavors and tender-crisp texture.
Keywords
- Side Dishes
- Quick
- Vegetables
- Salads
- Vegetarian
- Beans
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1/2 medium red onion , sliced 1/8 inch thick (about 1 cup)
- 1 pound asparagus , trimmed of tough ends and cut on diagonal into 1-inch pieces (see illustration below)
- can (15 ounces) cannellini beans , rinsed and drained (about 1 1/2 cups)
- 2 tablespoons balsamic vinegar , plus 2 teaspoons
- 14 ounces arugula (1 large bunch), washed, dried, and stemmed (about 6 cups lightly packed)
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