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Nicola Galloway's bean and asparagus salad

31 December 2022
white bean, asparagus & artichoke salad

This is a spring riff on the ubiquitous bean salad that I make throughout the warmer months. In summer, use red onions and grilled red capsicum instead of asparagus and artichokes. You can cook dried cannellini beans for this salad to replace the canned beans.

To read more about Nicola Galloway's sustainable and scrumptious cookery, click here.

White bean, asparagus & artichoke salad

Serves 4–6 as a side


  • 400g can cannellini beans or 1½ cups
  • home-cooked beans, drained
  • 2 tablespoons olive oil
  • 1 tablespoon sherry vinegar or white
  • wine vinegar
  • 1 teaspoon honey
  • 3 tablespoons lemon juice
  • large handful of parsley, chopped
  • 300g jar marinated artichoke hearts, drained
  • 250g (1 bunch) fresh asparagus
  • salt and pepper


In a serving bowl combine the drained beans with the oil, vinegar, honey, lemon juice, parsley, artichokes and fresh or pickled asparagus. If using fresh asparagus, thinly slice on an angle and blanch for 2 minutes in boiling water, drain and refresh in cold water and add to the salad (it can also be eaten raw if your asparagus is super fresh).

Check seasoning, adding salt, pepper and extra lemon juice if needed.

Edited extract from The Homemade Table: Seasonal Recipes, Preserves and Sourdough by Nicola Galloway, published by Potton & Burton, RRP$59.99. Photography by Nicola Galloway.

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