Name: Three-Bean Garden Salad with Asparagus and Coconut Dressing
Yield: Serves 5–6
Ingredients: ½ pound wax (yellow) beans, tough ends removed, cut into 1-inch pieces on a bias; ½ pound green beans, tough ends removed, cut into 1-inch pieces on a bias; ground black pepper, to taste; 2–3 teaspoons sea salt; 2 tablespoons extra-virgin olive oil; 6 tablespoons lime juice; 1 pound green or white asparagus, tough ends removed, cut into 1-inch pieces on a bias; 2 cloves garlic, minced; 1 cup coconut milk (thick, canned); ½ cup roasted hazelnuts, roughly chopped; ½ cup fresh or frozen, defrosted green peas; 2 cups cooked butter beans

Preparation info

Serves
5–6

Difficulty
Easy

Appears in

Whole Bowls

By Allison Day

Published 2021

About

My mom was an expert gardener, and try as I might, I’m personally a bit clumsy in this area. Each year I make promises to myself and do manage to come out with a few edibles, but really shouldn’t quit my day job, if you know what I mean. Whether you grow and harvest the vegetables for this salad yourself, the flavors in this gorgeously green bowl do all the heavy lifting and tilling to cultivate a freshly picked garden taste. (Bonus: no dirty fingernails or back spasms).

Ingredients

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Ingredients

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