ChefLee's Notes:
Expand1 pound yellow wax beans, cut into 2" pieces (ends removed) Ask a question about this ingredient
1 can (19 oz) cannellini beans Ask a question about this ingredient
1/4 red onion, diced Ask a question about this ingredient
1 celery stalk, leaves removed, thinly sliced Ask a question about this ingredient
1 bunch asparagus, cut into 2” pieces Ask a question about this ingredient
1 bunch arugula Ask a question about this ingredient
6 tablespoons extra virgin olive oil Ask a question about this ingredient
1/2 lemon Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
2 teaspoons black pepper Ask a question about this ingredient
3 cloves garlic, diced Ask a question about this ingredient
1 teaspoon dried parsley Ask a question about this ingredient
Bring a pot of salted water to a boil and submerge yellow beans (preferably in a basket) into the boiling water for three-four minutes. Take the blanched yellow beans out of the pot of boiling water and immediately put them in a pot of ice cold water. Let sit until beans are cold to touch.
Ask a question about this stepMeanwhile, over medium heat, place asparagus in a grill pan coated with cooking spray. Cook until tender, about 8 minutes, and then remove and place in a large mixing bowl.
Ask a question about this stepIn a small pot, heat cannellini beans until warm and then drain in a strainer. Place beans into the bowl.
Ask a question about this stepAdd yellow wax beans, celery, garlic, and red onion to the bowl.
Ask a question about this stepSqueeze the lemon and pour olive oil over the bean mixture. Add parsley, salt, and pepper, thoroughly mixing to make sure everything is coated.
Ask a question about this stepServe over arugula. (Can be eaten warm or cold.)
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