Cook Time:

Serves: 4


  • 4 cups fresh asparagus, cut diagonally into 1-inch pieces
  • 2 tablespoons fresh mint, chopped
  • 1 tablespoon fresh parsley, chopped


1.Steam the asparagus for about 5 minutes or until crisp-tender. Drain and rinse under cold water.

2.In a large mixing bowl, toss together the asparagus, kidney beans, onion and mint.

3.Place the oil, vinegar, mustard, onion and garlic powders, salt and pepper, and parsley in an airtight container, cover tightly and shake until combined. Pour dressing over aspargus mixture then gently toss to coat. Divide salad among salad plates then serve.


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