An incredible fresh summer salad with red bell peppers, white beans and asaparagus! Dressed with a light dressing.
From the original site: While the beans are cooking, combine the red bell pepper and the asparagus in a medium pan, cover with water, bring to a boil, and cook for about 3 minutes. Drain and rinse with cold water.
To make the dressing, whisk together all dressing ingredients in a small bowl. Taste and adjust seasoning if desired.
When the beans are done (tender but not mushy), drain and cool.
In a serving bowl, combine the beans, asparagus and pepper.