Asparagus, Sweet Onion and Mint Salad with Mustard Vinaigrette
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- Salt and pepper, to taste (optional)
- 1 tablespoon fresh parsley, chopped
Directions
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.