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.
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!