Source: American Institute for Cancer Research

A great summer recipe made with salad greens, red onion, and bell peppers.

Servings

5 Asparagus, spear, fresh , tough ends removed
15 oz Beans, white, mature, canned , rinsed and drained
1 medium fresh bell peppers , seeded and chopped (orange)
0.5 cup fresh chopped red onion
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice , freshly squeezed
1 tsp dijon mustard
1 pinch salt and pepper , to taste
1 cup salad greens , loosely packed

1 Cut asparagus into 1-inch pieces.
2 Set vegetable steamer into large saucepan, lightly steam for 2-3 minutes. Set aside to cool.
3 In large bowl, combine white beans, orange pepper, and red onion. Gently toss in asparagus.
4 In separate bowl, whisk together olive oil, lemon juice, mustard, salt , and pepper.
5 Gently pour dressing onto salad. Adjust seasonings to taste. Line salad bowl with leafy greens. Top greens with white bean salad.