White Bean Salad with Asparagus

5 stalks asparagus

1 can (15oz.) white beans, rinsed and drained

1 orange bell pepper, seeded and chopped

1/2 cup finely chopped red onion

2 Tbsp. extra-virgin olive oil

2 Tbsp. freshly squeezed lemon juice

1 tsp. Dijon mustad

Salt and pepper, to taste

1 cup leafy salad greens, loosely packed

Cut asparagus into 1-inch pieces, tough stems removed. In a vegetable steamer set into large saucepan, lightly steam 2 to 3 minutes. Set aside to cool. In a large bowl, whisk together olive oil, lemon juice, mustard, salt and pepper. Gently pour dressing into beans mixture. Adjust seasonings to taste. Line salad bowl with leafy greens. Top greens with white bean salad. Serve with hearty whole grain bread.

Makes 5 servings. Per serving: 134 calories, 6 g. total fat (less than 1 g. saturated fat), 16 g. carbohydrate, 4 g. protein, 5 g. dietary fiber, 156 mg. sodium.

American Institute for Cancer Research

07/09/2010