Learn how to make Cannellini Bean & Spring Vegetable Salad, one of Rita's recipes for Mother's Day.

Cannellini Bean & Spring Vegetable Salad


  • 2 tablespoons extra-virgin olive oil
  • ½ tablespoon minced fresh garlic
  • 1 cup asparagus, trimmed, cut into 1-inch pieces
  • 1 cup frozen baby green peas
  • 1 cup snow peas
  • 1 cup cannellini beans, canned, drained
  • 1 lemon, halved, quartered
  • ½ tablespoon fresh parsley, minced
  • 2 tablespoons Parmesan shaved
  • Salt and pepper to taste


  1. Heat oil in nonstick skillet. Add garlic and cook gently for 1 minute. Add asparagus, peas, snow peas and white beans; stir to combine. Squeeze half of lemon over the vegetables and season with salt and pepper.
  2. Add remaining lemon pieces and parsley to the pan and cook, stirring occasionally, until vegetables are just cooked, but still crisp-tender. Remove vegetables to serving bowl. Top with Parmesan cheese shavings. Serve immediately.