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+ servings

Asparagus and Green Bean Salad with Creamy Dill Dressing

Recipe By: Bruce Bradley
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Salads &amp, Sides
Servings: 6 -8 servings

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  • 3/4-1 pound string beans trimmed and cut into bite-sized pieces
  • 1 pound asparagus trimmed and cut into bite-sized pieces
  • 1/3-1/2 cup halved thinly sliced onion
  • 1 + cup of Creamy Dill Dressing


  • In a large saucepan fitted with a steaming basket, boil 1 inch of water. While the water is heating up, fill a large bowl with ice and water and place next to your stove. This bowl of ice water will be used to flash cool the green beans and asparagus, so make sure there's enough room in it for your veggies!
  • Add beans and asparagus to the steamer and cover. Cook for 3-4 minutes or until crisp but tender. Don't overcook! Transfer veggies to ice cold water to cool. Drain and pat dry with a clean kitchen towel.
  • Transfer beans to a clean, dry serving bowl and toss with onions and Creamy Dill Dressing.


We recommend using organic ingredients whenever possible.
If you prefer this salad can be made with only asparagus or only green beans. Also, if you'd like to make it more colorful, try using green and yellow string beans.
Although I usually use red onion when making this salad, sweet onions or regular white onions work as well.