Think Spring-Asparagus Salad with Beans and Feta

This 70 degree weather is making me think of Spring.  This is a great salad for Easter.  It is delicious, very easy and pretty.  I found it in "Cooking Light Annual Recipes 2002".

Asparagus Salad with Beans and Feta


3 c. (1 inch) diagonally cut asparagus
1 c. canned garbanzo beans, rinsed and drained
1/2 c. thinly sliced radishes
1/2 c.  crumbled feta cheese
2 T thinly sliced green onions
Dressing
2 tsp fresh lemon juice
1 tsp chopped fresh mint
1 tsp extra-virgin olive oil
1/4 tsp salt
1/8 tsp black pepper

1. Steam asparagus, covered, 2 minutes or until crisp-tender.  Rinse with cold water and drain.  Combine asparagus and next 4 ingredients in a large bowl.
2.  Combine juice and remaining 4 ingredients in a bowl., stir well with a whisk.  Pour over asparagus mixture.  toss gently to coat.
Yield 4 servings.
I've found that it isn't quite enough dressing and I usually make and additional 1/2 serving.  Enjoy!