I wanted to create a colorful bean salad with a kick, so I used lemon juice and garlic, as well as throwing in some red onion. The mild cannellini and yellow wax beans complement the stronger grilled asparagus and celery flavors. Easy to make and tastes great both hot or cold! —ChefLee
Bring a pot of salted water to a boil and submerge yellow beans (preferably in a basket) into the boiling water for three-four minutes. Take the blanched yellow beans out of the pot of boiling water and immediately put them in a pot of ice cold water. Let sit until beans are cold to touch.
Meanwhile, over medium heat, place asparagus in a grill pan coated with cooking spray. Cook until tender, about 8 minutes, and then remove and place in a large mixing bowl.
In a small pot, heat cannellini beans until warm and then drain in a strainer. Place beans into the bowl.
Add yellow wax beans, celery, garlic, and red onion to the bowl.
Squeeze the lemon and pour olive oil over the bean mixture. Add parsley, salt, and pepper, thoroughly mixing to make sure everything is coated.