In yesterday’s article, we highlighted asparagus as a vegetable rich  in glutathione.   This recipe calls for colorful vegetables like watercress and red bell peppers to supplement fresh asparagus for an easy but delicious salad that is perfect for a light lunch or side dish.

White Bean and Asparagus Salad with Watercress

(serves 4)

Ingredients

• 5 stalks green asparagus, tough ends removed
• One 15-ounce can white beans (such as cannellini), rinsed and drained
• 1 orange bell pepper, seeded and chopped
• ½ cup finely chopped red onion
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper
• 2 cups B&W watercress, trimmed

Preparation

1. Bring water to a simmer in a vegetable steamer.
2. Cut the asparagus into 1-inch pieces, place them in a steamer basket, cover and lightly steam, 2 to 3 minutes.  Set aside to cool.
3. In a large bowl, combine the white beans, bell pepper, and red onion.  Add the asparagus and toss gently.  In a separate bowl, whisk together the olive oil, lemon juice, mustard, and salt and pepper to taste.  Gently toss the dressing into the salad and adjust the seasoning.
4. Line a salad bowl with the watercress, and top with the white bean salad.

What are your favorite superfood-rich recipes?