Black Bean Asparagus Salad

This is a great recipe for get-togethers because it can be served at room temp. As with most recipes, adjust the seasonings to your taste...don't worry about screwing it up--cooking should be customized and it's usually difficult to totally ruin a recipe (except with baking...you should measure for baking).


Black Bean Asparagus Salad

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 can black beans, rinsed and drained
1 medium sweet red pepper, cut into 1/2-inch pieces
1 tablespoon finely chopped onion
3 tablespoons olive oil (maybe could use less)
2 tablespoons cider vinegar
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
Dash pepper

Place 1/2 in. of water in a large saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Plunge into cold water to stop the cooking process. Drain. In a bowl, combine the asparagus, beans, red pepper and onion. In a small bowl, whisk the oil, vinegar, cilantro, garlic, salt, cumin and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.

Calories: 100 Fat: 5 g Sodium: 252 mg Carb: 10 g Fiber: 3 g Protein: 3 g

Want more salad recipes? Check out the Ultimate Recipe Swap at Life as Mom.