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Easy Gluten-Free Asparagus Salad with Beans

Easy Gluten-Free Asparagus Salad with Beans, Topped with Parmesan

Easy Gluten-Free Asparagus Salad with Beans, Topped with Parmesan

I am always looking for an easy new gluten-free salad recipe. This asparagus salad appeals to me since it is easy and full of flavor, plus it is nutritious and filling!

Fresh ingredients are ideal to use when they’re available, like during the spring when asparagus is inexpensive and easy to find in produce markets.  Fresh beans are good, too, when available.

At other times, a salad like this can be made with frozen asparagus and some canned or cooked dried beans, and it will still be healthy and delicious.  I just made one that way yesterday, and my husband loved it!

Tender asparagus is full of both nutrition and flavor.  If you have fresh asparagus, it only needs to be washed and trimmed.  If the bottom of a stalk is stiff and woody, bend the stalk to snap it just above the woody part.

Beans add valuable protein and vitamins, and they also keep me from feeling hungry for a longer time than just asparagus.  Fresh, dried or canned beans can be used in this recipe, as long as they are cooked and chilled in time.

Roasted sunflower seeds add a delightful crunch, and some cheese for a garnish adds a tangy touch to the flavor.  To be dairy-free, top with some sprigs of dill or parsley, if you like.

My husband, who does not eat gluten-free and tends to be the “picky” eater in the family, likes this a lot.  I was amazed!

I hope you will like it, too!

Easy Gluten-Free Asparagus Salad with Beans, Dairy-Free Version

Easy Gluten-Free Asparagus Salad with Beans, Dairy-Free Version

 

Easy Gluten-Free Asparagus Salad with Beans

1/2 pound Asparagus

1/2 cup Garbanzo, Fava or White Beans, cooked, chilled and drained

1/4 cup Olives, pitted

2 tablespoons Roasted Sunflower Seeds, optional

Dressing:

1 tablespoon Onion, finely chopped

1/2 teaspoon Dill or Italian Parsley, dried, or 1 tablespoon fresh, chopped

1 clove Garlic, minced

1 tablespoon Lemon Juice, fresh-squeezed if possible

2 tablespoons Olive Oil

Optional Garnishes:

2 tablespoons Parmesan, grated, or Feta Cheese, crumbled (omit for dairy-free)

Sprigs of Dill or Italian Parsley

 

Wash the asparagus gently and cut or break off any woody sections at the base of the stems.  Steam the asparagus for 5 minutes.  Cut in 1-inch pieces.  Drain and chill.

Drain the beans and the olives; chill along with the asparagus and sunflower seeds.

In a small bowl, combine the onion, dill or parsley, garlic, lemon juice and olive oil. Add salt and pepper to taste.  Chill for at least 20 minutes for flavors to mingle.

Serve as is or over a bed of lettuce, spring salad mix or mesclun for a satisfying low carb dish.  Or, top a platter of gluten-free pasta such as macaroni, rotini or fusilli with it.

Garnish with optional cheese and/or sprigs of dill or parsley.

Serve.

Makes 2-4 servings.

 

I’ll be linking this recipe at Homegrown & Healthy’s Mostly Homemade Mondays, at Gluten-Free Homemaker’s Gluten-Free Wednesdays, at Tessa the Domestic Diva’s Allergy Free Wednesday and at Miz Helen’s Country Cottage’s Full Plate Thursday.