This is one simple and healthy salad with white beans, green asparagus and red grape tomatoes.
Time: 15 minutes
1 can white beans, rinsed and drained
12–16 spears of green asparagus, trimmed
5 grape tomatoes (halved)
¼ cup chopped fresh parsley
2 chopped scallions
1 tsp. mustard
1 tbsp. extra-virgin olive oil
¼ cup white balsamic vinegar
¼ tsp. ground black pepper
¼ tsp. sea salt
Using a vegetable peeler remove the tough ends from the asparagus and cut into thirds. Place water in the bottom half of a steamer pan. Than put the asparagus in the top half of the steamer pan set. Steam for 5 to 10 minutes, or until asparagus is tender. Be careful not to overcook, because it will become mushy and will lose its bright flavor. Cool the spears under cold running water.
In a bowl mix together the asparagus, white beans, halved tomatoes, parsley and scallions.
To prepare the dressing, in a small bowl add mustard, white balsamic vinegar, extra-virgin olive oil, salt and pepper and stir well.