Navy Bean & Asparagus Salad

Delicious, refreshing and filling. What more could you want? I hope you enjoy this dish as much as I do!

Healthy You! Navy Bean and Asparagus Salad

Servings: 2


  • 16 oz can navy beans, rinsed (organic, low sodium if possible)
  • 1 bunch (approximately 12-16 asparagus, tips only)
  • 6 grape tomatoes, halved
  • 3 scallions, chopped
  • 1/4 cup Italian parsley, chopped or torn, stems removed
  • 1 tablespoon olive oil
  • 1/4 cup white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a medium saucepan with steamer basket, bring one inch water to a boil. Add asparagus, cover and steam for 3 to 5 minutes or until tender. Do not overcook. Let cool after steaming.
  2. In a medium bowl, combine beans, asparagus tips, tomatoes, scallions and parsley.
  3. In a small bowl, whisk together olive oil, balsamic, Dijon mustard, salt and pepper. Pour over bean mixture and gently toss.

Recipe adapted with permission from Healthy You! 14 Days to Quick and Permanent Weight Loss and a Healthier, Happier You.

And do you want to learn how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE Functional Nutrition Webinar with Kelly LeVeque.

Dawna Stone

Dawna Stone is the author of seven books, a business owner, certified health coach, motivational speaker, and creator of the 5-Day Detox and the 14-Day Clean-Eating Program. Dawna appears regularly on local and national television. She has appeared on the Today show, Martha, MSNBC, HSN, and morning news programs on NBC, CBS, ABC, and Fox. Dawna is a highly sought-after speaker and has done speaking engagements for Chobani, Disney, American Heart Association, Mass Mutual, Wharton Business School, Women’s Entertainment Television, PGA Tour, Super Bowl Leadership Forum, Susan G. Komen, and many more.
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