Zingy Not Just Beans Salad

1. 1

   Bring a pot of salted water to a boil and submerge yellow beans (preferably in a basket) into the boiling water for three-four minutes. Take the blanched yellow beans out of the pot of boiling water and immediately put them in a pot of ice cold water. Let sit until beans are cold to touch.

2. 2

   Meanwhile, over medium heat, place asparagus in a grill pan coated with cooking spray. Cook until tender, about 8 minutes, and then remove and place in a large mixing bowl.

3. 3

   In a small pot, heat cannellini beans until warm and then drain in a strainer. Place beans into the bowl.

4. 4

   Add yellow wax beans, celery, garlic, and red onion to the bowl.

5. 5

   Squeeze the lemon and pour olive oil over the bean mixture. Add parsley, salt, and pepper, thoroughly mixing to make sure everything is coated.

6. 6

   Serve over arugula. (Can be eaten warm or cold.)

No additional tips available.