Hostess Sandee at Comedy Plus
Recently, while thumbing thru my favorite cook book..
A collection of recipes I have clipped out of magazines or received from friends, I happened on one in the Salad section that I had forgotten about. Once I try a new dish I always give it a short review.
This one was clipped from the local newspaper the News and Observer (N&O) on May 8, 2016. It is a perfect side dish in the summer.
It made my eyes happy and my tummy happy. We loved it.
and I will make it lots this summer.
Directions are a bit fuzzy I typed below:
Place a 2-qt saucepan filled halfway with water over medium heat and bring to a boil. Add asparagus pieces and blanch 'til they are bright green.
Drain and rinse asparagus in cold water. Transfer to medium mixing bowl. Add beans and tomatoes. Toss to combine.
In a small bowl, combine vinegar, cilantro and onions.Slowly whisk in Olive Oil, taste and season with salt and pepper.
Toss the dressing with the beans and veggies. You can serve immediately, but the flavor will improve with a rest in the refrigerator for a couple of hours or up to 12 hours.
Side note:
I did not buy fruity Olive Oil I used the EVOO I had and I had navy beans here so I used them instead of Cannellini Beans.
I don't like cilantro. I added Mrs. Dash Italian Medley seasoning.
Reminder Friday June 28 join YAM for FFF
It is fun.
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