Marinated Bean and Asparagus Salad with Preserved Lemon Dressing
By Aran GoyoagaPublished on June 10, 2025
Time
20 minutes, plus 30 minutes marinating
Yield
Serves 4 to 6
Ingredients
Dressing
½ cup extra-virgin olive oil ½ cup finely chopped preserved lemon, seeds removed2 tablespoons lemon juice 1 tablespoon honey, plus extra for seasoning1 garlic clove, minced½ teaspoon Dijon mustard ¼ teaspoon table saltSalad
1 (15-ounce) can butter beans 1 (15-ounce) can chickpeas, rinsed1 cup pitted Castelvetrano olives, chopped coarse4 ounces thin asparagus, trimmed and sliced crosswise ¼ inch thick½ English cucumber, cut into ¼-inch pieces½ cup coarsely chopped fresh parsley, cilantro, and/or dill1 small shallot, mincedBefore You Begin
We love the combination of large, creamy butter beans and small firm chickpeas, but you can use whichever beans you prefer. You can use store-bought preserved lemons or you can make them yourself. If using salt-preserved lemons, be sure to rinse them before using them in this recipe. If using preserved lemons in brine there’s no need to rinse them; just drain them before chopping.
Instructions
- Whisk ½ cup extra-virgin olive oil, ½ cup finely chopped preserved lemon, 2 tablespoons lemon juice, 1 tablespoon honey, 1 minced garlic clove, ½ teaspoon Dijon mustard, and ¼ teaspoon table salt together in large bowl. Season with salt and honey to taste. (Dressing can be refrigerated for up to 3 days.)
- Add 1 rinsed can butter beans; 1 rinsed can chickpeas; 1 cup pitted Castelvetrano olives, chopped coarse; 4 ounces thin asparagus, trimmed and sliced crosswise ¼ inch thick; ½ English cucumber, cut into ¼-inch pieces; ½ cup coarsely chopped parsley; and 1 small minced shallot to dressing in bowl and toss to combine. Let sit at room temperature for at least 30 minutes or refrigerate for up to 24 hours. (If refrigerating, bring salad to room temperature and season with extra salt and lemon juice to taste before serving.) Serve.
for the dressing
for the salad
Time
20 minutes, plus 30 minutes marinatingYield
Serves 4 to 6Ingredients
Dressing
Salad
Ingredients
Dressing
Salad
Ingredients
Dressing
Salad
Why This Recipe Works
The key to a knockout salad that’s quick to prepare is using a short list of ingredients that have big flavors and varied textures. For this recipe, we chose a combination of creamy butter beans and chickpeas (but you can use any white beans of your choice), crunchy asparagus and cucumber, fragrant olives, and bright herbs, all tossed in a vinaigrette anchored by bright, floral preserved lemon. It comes together in minutes and is equally at home at a picnic or barbecue or on the dinner table. Letting the salad sit for 30 minutes gives the flavors time to meld.
Before You Begin
We love the combination of large, creamy butter beans and small firm chickpeas, but you can use whichever beans you prefer. You can use store-bought preserved lemons or you can make them yourself. If using salt-preserved lemons, be sure to rinse them before using them in this recipe. If using preserved lemons in brine there’s no need to rinse them; just drain them before chopping.
Instructions
- Whisk ½ cup extra-virgin olive oil, ½ cup finely chopped preserved lemon, 2 tablespoons lemon juice, 1 tablespoon honey, 1 minced garlic clove, ½ teaspoon Dijon mustard, and ¼ teaspoon table salt together in large bowl. Season with salt and honey to taste. (Dressing can be refrigerated for up to 3 days.)
- Add 1 rinsed can butter beans; 1 rinsed can chickpeas; 1 cup pitted Castelvetrano olives, chopped coarse; 4 ounces thin asparagus, trimmed and sliced crosswise ¼ inch thick; ½ English cucumber, cut into ¼-inch pieces; ½ cup coarsely chopped parsley; and 1 small minced shallot to dressing in bowl and toss to combine. Let sit at room temperature for at least 30 minutes or refrigerate for up to 24 hours. (If refrigerating, bring salad to room temperature and season with extra salt and lemon juice to taste before serving.) Serve.
for the dressing
for the salad
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