Marinated bean and asparagus salad with preserved lemon dressing from Cook's Illustrated Magazine, May/Jun 2026: 200th Issue (page 13)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • breakthroughc on April 24, 2026

    I thought this was an excellent marinated bean salad.It made a lot so we had lots left. It made excellent lunches tossed with arugula and chopped ham or leftover salmon. I will make again and sub snap peas or green beans for the asparagus as the growing season progresses. I may make a half recipe going forward with just white beans.

  • allisonsemele on April 23, 2026

    Served with sardines on the side--excellent pairing. I used less preserved lemon and oil than called for and still had sufficient dressing. I think the full amount of preserved lemon would have been a little too bitter for me. I enjoyed this, but maybe not enough to make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.