As much as I love grilled veggies, I know it's important to balance your diet with raw foods as well. Summer seems like the perfect season to experiment with new recipes while there is a wide variety of fresh local produce, so I've been experimenting with some new recipes....
Asparagus Bean Salad
1 can white beans, drained & rinsed
1 batch of asparagus
1/2 red onion, diced
1/2 english cucumber
parsley
olive oil
salt & pepper
Remove the bottom stalk of the asparagus and cut into 1 inch pieces. Peel and cut cucumber into cubes. Mix beans, asparagus, cucumber, and red onion. Chopped parsley and add to taste. Add olive oil slowly until you have an even coating but not too heavy. Salt & pepper to taste.
I served it the first night over a bed of fresh lettuce from the garden and had the leftovers solo for lunch the next day.
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