Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar | America's Test Kitchen

Name: Asparagus and Arugula Salad with Cannellini Beans and Balsamic Vinegar | America's Test Kitchen
Total time: 25 min
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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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

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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)