This white bean salad is spring–and summer–on a platter. It’s filled to the brim with dressed white beans, spinach, and walnuts and topped with pears and celery. The salad is finished with beautifully blanched asparagus for a perfect ode to the end of spring and the start of summer!
The best part of this salad? It’s ridiculously easy to prepare and it’s so versatile! So pick up fruits or vegetables that are in season at the Waverly or JFX farmers’ market or try it with these suggested substitutions:
- Cannellini beans: chickpeas, navy beans, great northern beans, corona beans or try it with a grain like quinoa, freekeh, farro, or even a pasta, like pearled couscous or orzo
- Pears: apples or nectarines
- Walnuts: pecans or pumpkin seeds
- Spinach: arugula
- Asparagus: brussels sprouts or green beans
Get the full recipe here.
-Kylie Perrotti, author of The Weekly Meal Plan Cookbook and founder of The Baltimore Supper Club. Follow along on Instagram for more recipes.
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