Spring Dense Bean Salad

by Bold Bean Co
Star 4.5
    25m prep time
    25m total time
    Easy level
    13 ingredients

Aka: an extremely hearty, nourishing, SATISFYING salad that has taken America - and now the UK - by storm! You could really use any ingredients, but we’ve got a spring version here. The key is to chop the ingredients all roughly to a similar size, that way, you get a little bit of everything in one forkful. Be generous with the dressing - it soaks into the ingredients so that the salad only gets better over time. But you could also save the dressing to use just before serving, if you prefer it that way.

Method

Based on 3 servings, adjust as needed.

Step 1

Lightly toast the pistachios in a dry pan over a medium heat - roughly 2-3 minutes - until golden and smelling toasty. Roughly chop and set aside.

Step 2

Blanch the asparagus in a pan of boiling, salted water and cook for 2 minutes until just tender, but still has some bite. Drain, rinse and chop into bite sized pieces - a similar size to the rest of the ingredients. The key is getting everything of a similar size!

Step 3

In a mixing bowl, combine the extra virgin olive oil, lemon juice (zest reserved for garnish), apple cider vinegar, dijon, honey and diced banana shallot. Season with salt and pepper. This is your vinaigrette. Have a taste, adding more lemon juice for acidity or honey for sweetness, to your liking.

Step 4

In a large mixing bowl, combine the cooked asparagus, beans (drained and rinsed), roughly chopped pistachios, diced cucumber, drained artichoke hearts, crumbled feta and the chopped dill (or any other soft herbs) Add a crack of black pepper and drizzle over the dressing. Toss well to combine.

Step 5

Serve immediately for a hearty lunch, or, this salad will keep in the fridge for up to 3 days - the dressing soaks into the ingredients and it only gets better over time!
  • Ingredients
  • Based on 3 servings
  • 45g Shelled Pistachios, roughly chopped 1 x Sainsbury's Pistachio Nuts 100g
  • 20g Dill, or any soft herbs such as basil, chives or parsley, roughly chopped 1 x Sainsbury's Bunched Dill 20g
  • 150g Jarred Artichoke Hearts, dained and quartered 1 x Sainsbury's Quartered Artichoke Hearts, Inspired to Cook 280g (185g*)
  • 200g Feta Cheese, crumbled, optional 1 x Sainsbury's Greek Feta Cheese 200g
  • 1 Cucumber, roughly diced 1 x Sainsbury's Small Whole Cucumber
  • 250g Asparagus, trimmed 1 x Sainsbury's Asparagus Spears
  • 75ml Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin, SO Organic 500ml
  • 1 Lemon, juice only, zest reserved for salad 1 x Sainsbury's Lemons
  • 1tbsp Apple Cider Vinegar, or white wine vinegar 1 x Aspall Classic Apple Cyder Vinegar 350ml
  • 1tsp Dijon Mustard 1 x Sainsbury's Dijon Mustard 185g
  • 1tsp Honey 1 x Sainsbury's Runny Honey 340g
  • 1large Banana Shallot, finely chopped 1 x Sainsbury's Echalion Shallots 400g
  • 1 jar Organic White Beans, o r Queen Cannellini Beans, drained and rinsed 1 x Bold Bean Co Organic White Beans 570g
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