Easy Asparagus White Bean Salad

This Easy Asparagus White Bean Salad with Dijon Dressing is an easy weekday lunch you can make in less than 30 minutes! Packed with plant based protein and fiber, you’ll stay full and energized all afternoon long! As a bonus – it gets better with time, making it a great meal prep lunch to try!

Vegan, Gluten Free, Grain Free, Nut Free, Egg Free, Soy Free, Dairy Free

Did you know that peak asparagus season is super short from about March through June?

It turns out that asparagus peak in April, but are still sparsely in season until June. Phew… it turns out this recipe is coming atcha just in time!

And thank goodness… because it’s a BEAUTY…

This Easy Asparagus White Bean Salad is…

• Easy to make in less than 30 minutes (with really less than 10 minutes hands-on time)
• Perfect to meal prep (seriously, it’s soooo much better on day 2)
• Made with some pantry staples (no funky ingredients)
• Packed with plant-based protein
• Full of fiber
• Satisfying and so flavorful
• Easy to customize based on the season
• Allergy-friendly and vegan

It can be so hard to come up with creative lunch ideas that are delicious, easy, filling, and satisfying… and now you can add this bean salad to your arsenal of go-to ideas (even beyond asparagus season- scroll down for more ideas).

Plus, you can prep this lunch in advance, which I find SO KEY! Lately I’ve been packing a few days worth of lunches on Sunday to have easily accessible when I’m hungry and this is one lunch that holds up to being packed days in advance! If that’s not hashtag winning then I don’t know what is!!

How to Store Asparagus

Aside from being seasonal and a natural diuretic (which cleanses your urinary tract), asparagus are chock full of folic acid, fiber, potassium, vitamins A and C and antioxidants.

To get the most nutrients from your produce, consuming at peak ripeness is ideal.

Since asparagus are already going out of season, be sure to store them properly when you do find them in the store or at your local farmer’s market.

I was given this tip in grad school and still follow it to this day: store food how it was found in the grocery store/market.

For asparagus, that means UPRIGHT.

According to Cooking Light, trim the ends (save for veggie stock) and stand asparagus stalks in a glass of water. Refrigerate for up to two days before use. (Although, to be honest, I’ve stored asparagus for at least 4 days before.)

Ingredients You’ll Need to make this Asparagus White Bean Salad with Dijon Dressing

In addition to asparagus, you’ll need just 5 ingredients to make the salad, plus 3 key ingredients for the dressing.

This simple salad also includes:

• Red bell pepper
• White beans
• Avocado
• Parsley
• Oregano

The dressing is made from a combination of Dijon mustard, olive oil, and lemon juice. This simple combo really lets the fresh ingredients shine through.

Can I use something else instead of asparagus?

If asparagus aren’t in season or just don’t look to good at the market when you want to make this salad, you can make some easy swaps. I suggest…

• Zucchini (leave raw or roast it)
• Green beans (leave raw, blanch, or roast them)
• Broccoli (blanch, steam, or roast)
• Cauliflower (blanch, steam, or roast)
• Carrots (roasted is best)

You can make some other simple ingredient swaps too, including:

• Use any type of beans you have on hand (canned beans are super convenient)
• Use store-bought dressing if you don’t have time to make this super simple one yourself
• Add or swap in feta or goat cheese instead of avocado
• Use dill or cilantro instead of parsley, if you wish

How to Make this Asparagus White Bean Salad

Start to finish this salad can be made in 30 minutes (but that’s realllly generous!).

The most time-consuming part of this recipe is cooking the asparagus. You can either:

1. Blanch them, or
2. Roast them
3. Use leftovers

Blanching is a quick cooking method where you boil the asparagus for a few minutes and then quickly drain the water and add the asparagus to a cold ice bath to immediately stop the cooking process. The Kitchn has a great tutorial on blanching here!

Roasting is a slightly longer cooking method that provides a sweeter result because the heat (sans water) caramelizes the natural sugars in veggies. You only have to roast asparagus for 15-20 minutes at 375-400F for great results that retains their flavor.

The key to cooking asparagus is to NOT overcook them. You want a bright green color that’s soft to bite, but not mushy.

Once your ingredients are ready to go, you just have to assemble.

I suggest starting with the dressing. Simply mix together Dijon mustard, olive oil, and lemon juice. If you’re used to slightly sweeter dressings you can add 1/4-1/4 teaspoon of honey.

Then, in a large bowl mix together the remaining ingredients with your cooked asparagus. Be sure to gently toss the salad in the dressing so you don’t get mushed avocado and beans. We’re not making guacamole, people!

[Tweet “Make this seasonal Asparagus White Bean Salad for a satisfying, delicious lunch all week long! #vegan #glutenfree”]

Can you meal prep this white bean salad?

Why YES you can and that’s a great idea! I swear this salad tastes better after you let it marinate for a day.

I suggest storing in an airtight container in the fridge for up to 3 days.

How do you serve this salad?

What’s so amazing about bean salads is that they’re full of protein and carbs, thanks to beans. It’s not like a veggie-only salad that requires a lot of additions.

However, if you wish to add some additional protein, I would suggest grilled shrimp, salmon or grilled chicken for awesome flavor.

Watch me make this recipe in just one minute…

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XO