Vegetable and Bean Salad Over Ciabatta

Butter Bean and Asparagus Over Crostini

This dish is inspired by one of my favorite restaurants I like to frequent in Philadelphia, Tria Cafe. It is a quaint little cheese and wine bar in Rittenhouse Square. For those of you who have never been to Philadelphia, it is in the heart of the city. They also own Tria Cafe in Washington Square West as well as their most recently opened Tria Taproom. If you haven’t been, you should definitely check it out!

I love making this dish because most of the ingredients you can keep in the house and it is simple and inexpensive. The only cooking required is steaming the asparagus (or grilling it) and toasting the bread.


You will need:

  • Bunch of Asparagus
  • Butter Beans – 1 can 15oz
  • Artichoke Quarters – 1 can 14oz (I prefer them soaked in water)
  • Cherry Tomatoes – 1 pint
  • Pine Nuts- 2oz
  • Olive Oil
  • Balsamic Vinaigrette
  • Salt – to taste
  • Pepper – to taste
  • Ciabatta Bread

I have also added onions before or pitted Kalamata olives.

First wash and cut the asparagus into quarters after removing the stems. Steam for a few minutes until al dente. You still want a little crunch to them since this salad will be served room temperature or chilled.

Wash and halve the cherry tomatoes


In a large bowl combine cooked and cooled asparagus, drained and rinsed beans, cherry tomatoes halved and pine nuts.


Toss with olive oil and balsamic.


Slice and lightly toast or grill ciabatta


Add salt and pepper to taste.


Serve over toasted ciabatta and enjoy! The longer the bean and vegetable mixture sits in the dressing the better it tastes. I love this for lunch or as a light dinner.

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