Fresh Grilled Asparagus Salad with White Beans
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Grilled asparagus salad is a fresh, simple dish made with tender grilled asparagus, creamy white beans, onions, and tomatoes tossed in a light balsamic vinaigrette dressing. It’s the perfect example of how a few garden-fresh ingredients can be used in a quick meal or side. This salad is so versatile that it will quickly become a favorite for anyone looking for a healthy, vibrant dish.
This post has been refreshed in April 2026.
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Recipe Highlights
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Serves: 4
A quick, fresh spring salad made with simple ingredients that can be served chilled or at room temperature
- Versatile: Serve as a light vegetarian meal or as a vibrant side dish.
- Great for Meal Prep: This salad is easy to make ahead. Cook extra asparagus for dinner the night before, then use the leftovers to put it together the next day.
Ingredients You Will Need
- Fresh asparagus
- Cherry tomatoes – Grape or plum will also work
- Cannellini beans
- Sweet or red onion
- Balsamic vinegar
- Dijon mustard
- Extra virgin olive oil
- Maple syrup or honey
- Crushed garlic or garlic powder
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Grilled Asparagus Salad
- Prepare the ingredients: Preheat the grill to medium-high heat. Rinse and dry the asparagus, trim the ends, halve the tomatoes, chop the onion, rinse the beans, and whisk the dressing
- Grill the asparagus: Brush the asparagus with oil, then place them on the grill so that they are perpendicular to the grates (to prevent the spears from falling through). Grill them for about 10 minutes.
- Cut the asparagus: Let the grilled asparagus cool slightly, then cut the spears into bite-sized pieces.
- Assemble the salad: Add the asparagus, beans, onions, and tomatoes to a large bowl. Pour the dressing over the salad andn gently toss. Serve chilled or at room temperature.
Tips
- Use a grill topper to keep the asparagus from falling through the grill grates.
- Grill a double batch of asparagus earlier in the week with dinner and use what’s left in the salad.
Serving suggestions
This delicious asparagus salad recipe is the perfect side dish to serve chilled or at room temperature, garnished with lemon zest and black pepper, paired with a burger, grilled chicken, pork or all by itself as a light healthy meal.
Storing leftovers
Store leftover grilled asparagus salad in an airtight container in the refrigerator for two to three days. If the salad is dry, add a little dressing before serving.
Make it Your Own
- Add cheese – Feta, Parmesan, goat cheese, or mozzarella are good choices.
- Add protein – Toss in cooked chopped chicken to turn it into a meal
- Change the beans – Try chickpeas, fava beans, or kidney beans
- Go Greek-style – Add kalamata olives, red onion, and feta cheese
- Skip the grill – Use a grill pin or roast the asparagus instead
- Add greens – Toss with arugula for a fresh, peppery bite
- Add fresh herbs – Basil, oregano, or parsley
- Change the dressing – Try red wine vinegar or lemon juice
Try this Mediterranean combo:
Asparagus + white beans + English cucumber + lemon vinaigrette + feta cheese
Need help making veggies more exciting?
This guide has flavor tips and simple techniques to make any vegetable delicious.
Grilled Asparagus and White Bean Salad FAQs
Roasted asparagus works well in this salad. Cook it in a 375-degree Fahrenheit oven for 15 to 20 minutes, then let it cool before cutting and tossing it with the other ingredients.
You can change the flavor in a few easy ways. Add feta, goat cheese, or parmesan, swap in chickpeas or kidney beans, mix in arugula, or make it Greek-style with olives, red onion, and feta.
Leftover grilled asparagus salad lasts two to three days in an airtight container in the refrigerator. If it seems dry before serving, toss it with a little more dressing.
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Grilled Asparagus and White Bean Salad
Equipment
Ingredients
- 1/2 tablespoon [olive oil]
- 1 to 1 1/2 pounds fresh asparagus that has been cleaned and trimmed
- 3/4 cup grape or cherry tomatoes sliced quarters
- 1/2 medium onion sliced thin
- 1 cup [white beans]
- 2 tablespoons [balsamic vinegar]
- 1/2 tablespoon [maple syrup]
- 2 teaspoons [dijon mustard]
- 4 tablespoons olive oil
- one clove crushed garlic
Instructions
- Preheat the grill and prep the ingredients: Trim the asparagus, rinse and slice the tomatoes, and chop the onion.
- Make the dressing: In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, olive oil, and minced garlic.
- Grill the asparagus: Brush with olive oil and place on a preheated grill over medium heat. Grill for about 8–10 minutes, turning halfway, until tender.
- Assemble the salad: In a large bowl, combine the tomatoes, onion, and beans.
- Add the asparagus: Cut into 1-inch pieces and add to the bowl.
- Finish and serve: Pour the dressing over the salad and toss to combine. Serve at room temperature or chilled.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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This was perfect for our summery meatless Monday dinner! I think this would also be a great side dish with some chicken or fish or as a larger salad to bring to a picnic. Thank you 🙂
The perfect addition to our asparagus lovers. My family loved it