White Bean and Asparagus Salad with Tarragon-Lemon Dressing Recipe (2024)

An excellent salad with a bonus shortcut of using canned beans.
Needs more dressing as the beans absorb a lot. Used parsley instead of tarragon. Tastes better if made a couple of hours ahead . Next time I will add canned tuna for a great picnic salad.

I loved this simple, easy, summery recipe. I found the instructions in the first step confusing for those using canned beans. If you do used canned beans, they just need to be rinsed -- no need for any cooking.

Wonderful! My local store was out of fresh tarragon, so I made it with fresh dill and parsley. Added grilled shrimp on the side to make a whole dinner. We loved it!

This is delicious and stays delicious even after being refrigerated for days. I don't know why some people found it bland, but substituting parsley for fresh tarragon would surely take it down several notches. When a recipe calls for any quantity less than a tablespoon of lemon zest less, I microplane an entire lemon and throw it in. If that's more than a packed tsp, it could account for why I loved this dish so much.

Wonderful! To preserve their delicate texture, I kept the asparagus tips separate from the rest of the asparagus/bean mixture, folding them in just before serving. I doubled the garlic and increased the olive oil. Topped the salad with chopped roasted almonds and walnuts, and shaved fresh Parmesan. Heaven.

I used this dressing on warm, sliced, baby potatoes. Added chopped fennel, chives, and red bell pepper and it made a great potato salad.

Will make this again with the following modifications: more garlic, less tarragon, and maybe grill the asparagus.

Excellent! added a drop of honey and fresh mint...delish

I tossed the beans with a little dressing, topped with roasted asparagus spears and toasted walnuts, drizzled more dressing, sprinkled with ricotta salata. Served at room temp with grilled sourdough...so GOOD!

This is delicious. I make it often.

Use fresh! Dried might taste okay, but fresh was really perfect.

It’s spring in Sydney and I’m road testing different salads and vegetables for Christmas. I adored the dressing - so flavourful - and loved the combination of asparagus and cannellini beans, with added toasted walnuts, but I think maybe the salad needs something else for body. Or perhaps it needs to top a slice of grilled tuna or a small beef fillet? Will definitely make again.

Delicious and simple. Made once following the recipe exactly and the 2nd time with oregano & dill instead of tarragon plus diced sautéed mushrooms. Seems like you could use almost any herb and it would be great.

I didn't have white beans but found some new potatoes at the back of the vegetable bin. I cubed those and steamed them. I made the dressing with a combination of herbs (parsley, tarragon, and basil). I grilled the asparagus, and tossed everything together with some parmesan cheese. Served alongside lamb chops.It was delicious!

I added European style bacon. A nice little smoky addition.

I didn’t used parsley to sub tarragon and added fresh parm and cherry tomatoes. It was so good!

I agree about making more dressing. I didn't, but will next time. It was still so good. Of course, fresh asparagus from our garden makes guarantees deliciousness. I also added a can of tuna and put the salad on a bed of garden fresh lettuce.

this is a super easy high protein side for vegans when your fave main dish is short of protien

I added halved grape tomatoes for a little color. The flavor is amazing. I took the salad to a small dinner party where it was a hit. Half of the people there asked for the recipe. This is a summer pot luck winner.

This was very tasty and a welcome addition to my springtime menus. I only used about half the sauce, and saving it to make this again.

I add spinach to thicken the dressing. It’s a little watery otherwise. Also usually don’t need to use all of it.

1/3 cup of fresh tarragon was perfect. I forgot to soak the beans, and all we had was a can of chick peas - it worked out deliciously. I can't wait to try it again soon with dried beans!

Very nice. Agree that a shallot would make it better. I mixed it with a batch of quinoa to make it an all in one vegetarian meal.

I add an anchovy or two to the dressing in lieu of a little salt. Delicious.

Really good! I boiled 24 oz of little red potatoes in salted water, then sliced them while still warm and added them to the salad. It didn't need additional dressing or salt. Served with Field Roast Smoked Apple Sage Sausage for a wonderful vegan meal!

Bland. Followed recipe to the letter using tarragon. Needs much more citrus in the dressing which the beans absorb. Next time I may prepare beans rather than used canned to improve the texture and the taste.

Excellent easy summer salad! 20 min time with canned beans is accurate. I steamed the asparagus for 7 min so done but still semi crunchy per our personal taste. Definitely agree that I would make ahead and let sit for an hour or so. Would use slightly less olive oil next time.

This dish is perfection in my book. I rarely use tarragon but in this dish it shines supreme. A superb light dinner or luncheon course, ideal for special guests.

Delicious! i used zest from a whole Meyer lemon since it is relatively mild, juice from the whole lemon, and about 3/4 the quantity of white beans as in the recipe. I cooked the beans and always save the bean broth for another use - it is very nutritious.

I made this exactly as directed, using canned beans. I added a little avocado to the top of each serving, and it went nicely with the flavors of the salad. I served it alongside shrimp tossed with olive oil, salt and pepper, and roasted in the oven. It was a super quick weeknight meal.