Asparagus & Bean Salad

6 ingredients
9 steps

Ingredients

  • 1 lb. fresh asparagus, cut into 2-inch pieces
  • 1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
  • 1 medium red onion, finely chopped (about 1 cup)
  • 4 oz. (1/2 of 8-oz. pkg.) KRAFT Monterey Jack Cheese, cut into 1/4-inch cubes
  • 1/2 cup KRAFT Zesty Italian Dressing
  • 2 Tbsp. chopped fresh mint leaves

Directions

  1. 1
    Bring water to boil in medium saucepan.
  2. 2
    Add asparagus; cook 3 min.
  3. 3
    or until crisp-tender.
  4. 4
    Drain; immediately immerse asparagus in ice water.
  5. 5
    Cool completely; drain.
  6. 6
    Place in large bowl.
  7. 7
    Add remaining ingredients; toss lightly.
  8. 8
    Serve immediately.
  9. 9
    Or, cover and refrigerate until ready to serve.

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