Three-bean garden salad with asparagus and coconut dressing
Pin PrintIngredients
For the salad:
- ½ pound green beans, tough ends removed, cut into 1-inch pieces on a bias
- ½ pound wax, yellow beans, tough ends removed, cut into 1-inch pieces on a bias
- 1 pound green or white asparagus, tough ends removed, cut into 1-inch pieces on a bias
- 2 cups cooked butter beans, I used white kidney beans
- ½ cup fresh or frozen, defrosted peas
- ½ cup roasted hazelnuts, roughly chopped (I used almonds)
For the Coconut Dressing:
- 1 cup coconut milk, thick, canned
- 2 cloves garlic, minced
- 6 tablespoon lime juice
- 2 tablespoon extra-virgin olive oil
- 2-3 teaspoon se salt
- ground pepper, to taste
Instructions
For salad:
- Steam green and wax beans until tender-crisp, about 3-5 minutes. Immediately run cold tap water over beans to preserve colour and cool down.
- Steam asparagus according to bean directions. Dry as much water off steamed beans and asparagus as possible with a clean dish or paper towel.
For dressing:
- In a small bowl, combine all dressing ingredients.
To serve:
- In a large salad bowl, toss all salad ingredients with desired amount of dressing (you may have extra) serve.
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