RCI-VG.001.0049.001

Asparagus, Sweet Onion and Mint Salad with Mustard Vinaigrette

Name: Asparagus, Sweet Onion and Mint Salad with Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fresh asparagus (cut diagonally into 1-inch pieces); 1 cup canned kidney beans (drained and rinsed); 3/4 cup sweet onions such as Walla Walla or Vidalia (chopped); 2 tablespoons fresh mint (chopped); 2 teaspoons olive oil; 1 tablespoon balsamic vinegar; 2 teaspoons Dijon-style mustard; 1/4 teaspoon onion powder; 1/8 teaspoon garlic powder; 1 unit Salt and pepper (to taste (optional)); 1 tablespoon fresh parsley (chopped)

Asparagus, Sweet Onion and Mint Salad with Mustard Vinaigrette from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

fresh asparagus
cut diagonally into 1-inch pieces
4 cups
canned kidney beans
drained and rinsed
1 cup
sweet onions such as Walla Walla or Vidalia
chopped
3/4 cup
fresh mint
chopped
2 tablespoons
olive oil
2 teaspoons
balsamic vinegar
1 tablespoon
Dijon-style mustard
2 teaspoons
onion powder
1/4 teaspoon
garlic powder
1/8 teaspoon
Salt and pepper
to taste (optional)
1 unit
fresh parsley
chopped
1 tablespoon

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Asparagus, Sweet Onion and Mint Salad with Mustard Vinaigrette

Ingredients

Method

What Makes This Variant Distinct