If you love asparagus and are searching for vegan salad recipes with plenty of protein, add this to your menu! The crispy asparagus pairs so well with the peppery flavor of arugula!
Simply add cannelloni (or garbanzo) beans and a fresh balsamic vinaigrette and it’s ready to eat. We’ve eaten this as a quick lunch and as an appetizer – it’s so versatile and always disappears fast!
I love salads, all vegetables really, and this salad is at the top of my vegan salad recipes list!
The beans add just enough protein to fill you up quick and keep you full for awhile.
We love preparing this ahead of time to take for lunch on the go but it’s just as delicious if you cook it and eat it right away!
Arugula Salad with Asparagus and Cannellini Beans
Searching for vegan salad recipes? This is always a crowd-pleaser! Perfect for a light weekday lunch or as an appetizer for that party you're planning.
- 2 tbsp extra-virgin olive oil
- 1/2 red onion. sliced
- 1 lb asparagus, trimmed and cut into 1 in pieces
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 15 oz can cannelloni beans, rinsed may substitute bean of choice (ie. garbanzo)
- 6 oz baby arugula
- 2 tbsp + 2 tsp balsamic vinegar
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 3 tbsp extra-virgin olive oil
In a small bowl whisk together the balsamic vinegar, salt and pepper. Slowly add the olive oil and whisk until incorporated.
Toss 2 tbsp of the dressing with arugula and divide among plates.
Heat 2 tbsp olive oil in a skillet over high heat. When hot add onion slices and cook until they becomes slightly brown, approximately 1 minute.
Add the asparagus plus 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Cook, stirring occasionally, until crisp (approximately 4 minutes).
Transfer to a medium sized bowl and add cannelloni beans. Allow to cool for 5 minutes.
Toss asparagus and beans with remaining dressing and divide among the plated arugula.
Serve and enjoy!
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