Asparagus Lupini Bean Salad

Course: Salad, Side Dish
Cuisine: North American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 231kcal
Author: Lord Byron's Kitchen
A delicious side salad, yet hearty enough to be a complete meal. Made with asparagus and canned lupini beans, this dish is great served cold or at room temperature!
Print Recipe


  • 1 pound asparagus, trimmed, washed, and cut into 1 inch pieces
  • 14 ounces canned lupini beans, skins removed, rinsed and drained
  • 1/4 cup green onions, finely sliced
  • 1/4 cup parsley, finely chopped
  • 4 cups cooked rice, cooled
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt


  • Bring a pot of salted water to boil. Add the chopped asparagus and return to a boil. Immediately drain the asparagus and submerge in a large bowl of ice water to stop the cooking process. Set aside.
  • Whisk together the olive oil, lemon juice, vinegar, Worcestershire sauce, ground black pepper, and salt. Set aside.
  • Remove the asparagus from the ice water and drain well.
  • Add the rice, lupini beans, asparagus, green onions, and parsley to a large mixing bowl. Toss to combine.
  • Pour the sauce mixture over the rice and bean mixture and toss to coat.
  • Serve at room temperature or chilled.


Calories: 231kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 235mg | Potassium: 299mg | Fiber: 5g | Sugar: 1g | Vitamin A: 625IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2.7mg