Italian Primavera Bean Salad
8 oz. asparagus, tough ends removed and discarded
2 cans (15 oz. each) cannellini beans, rinsed, drained
1 jar (7 oz.,) roasted peppers, julienne
1/2 C. Kalamata olives
1/2 pint grape tomatoes, halved lengthwise
1/4 C. chopped red onions
3/4 C. Italian vinaigrette dressing
1/4 tsp. each salt
1/8 tsp. black pepper
3 C. arugula
3 oz. crumbled Gruyere
1/3 C. toasted pine nuts
Cut asparagus into one-inch pieces. Blanche asparagus in a large pot of boiling water until crisp tender, about 3-4 minutes. Drain, then plunge into a bowl of ice water. Then drain again. Place asparagus into a large bowl. Add the cannellini beans, roasted peppers, olives, tomatoes and onions to the bowl. Drizzle with 1/2 C. Italian dressing. Mix lightly to coat evenly. Season with salt and black pepper, or to taste. Place the arugula into a medium bowl. Drizzle with 1/4 C. dressing and mix lightly to coat evenly. Arrange the arugula onto a serving platter in an even layer. Mound salad over arugula. Top with crumbled Gruyere and a sprinkling of pine nuts.
