Food & Cooking Recipes Salad Recipes Asparagus, Green Bean, and Hearts of Palm Salad 3.1 (8) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Servings: 6 This delicious recipe is courtesy of Alexis Stewart. Ingredients ¼ cup white-wine vinegar ¼ cup vegetable oil 3 tablespoons sugar 2 teaspoons chopped fresh dill leaves Coarse salt and freshly ground black pepper 3 medium cucumbers, peeled, seeded, and sliced crosswise 1 small onion, thinly sliced 1 ½ pounds asparagus, trimmed and cut into ½-inch pieces ½ pound green beans, trimmed and cut into ½-inch pieces 1 (7- or 8-ounce) can hearts of palm, rinsed, drained, and cut into ½-inch pieces 2 medium vine-ripened tomatoes, seeded and cut into ½-inch pieces ½ small head iceberg lettuce, thinly sliced Directions In a large bowl, whisk together vinegar, oil, sugar, and dill. Add cucumbers and onion, season with salt and pepper, and toss until well combined; set aside. Fill a large pot with water and bring to a boil. Add salt and return water to a boil. Prepare an ice-water bath; set aside. Place asparagus in boiling water; cook until just tender, 2 minutes. Using a slotted spoon, transfer asparagus to ice-water bath for 1 minute, remove and pat dry; transfer to cucumber mixture. Add beans to the boiling water, and cook until just tender, 3 minutes. Using a slotted spoon, transfer beans to the ice-water bath for 1 minute, remove and pat dry. Transfer beans to cucumber mixture along with hearts of palm, tomatoes, and lettuce. Season with salt and pepper; toss until well combined. Rate it Print