- 1 1/4 cups dried Great Northern beans
- 2 red bell peppers, seeded and sliced
- 1 1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
- Dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup minced fresh parsley
- 2 tablespoons minced shallot
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Place beans in a pot and cover with salted water; bring to a boil. Reduce heat and simmer until beans are tender, about 45 minutes. Drain and run beans under cold water to cool.
- Combine red bell peppers and asparagus in a pot and cover with water; bring to a boil and cook until tender, about 3 minutes. Drain and rinse under cold water.
- Whisk olive oil, vinegar, parsley, shallot, salt, and pepper together in a bowl until dressing is smooth.
- Combine beans, red bell pepper, and asparagus in a bowl; pour 2/3 of the dressing over mixture and toss gently. Add more dressing if desired.