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.

Chipotle Corn Salad

Need a quick dish to take to a gathering this summer? Chipotle Corn Salad is perfect because it can be served chilled or at room temperature and you won't have to worry about it spoiling like you would for a mayo-based salad. Serve as is, or with tortilla chips (as a corn salsa). Taste the dressing before pouring it on and don't be afraid to add more of something to get the taste you prefer--these amounts are just approximately what I used.

Chipotle Corn Salad

5 ears of fresh corn (or 3 C frozen kernels, thawed)
2 roma tomatoes, seeded and chopped (more if you want it to be like a salsa)
4 tablespoons fresh cilantro, minced
4 tablespoons sweet onions, minced
4 tablespoons Extra Virgin Olive Oil
2 tablespoon white wine vinegar (or preferred vinegar)
2 canned chipotle chili in adobo sauce, seeded and minced (or put through garlic press) (at the grocery store, this will be in a small can near the mexican food)
1 teaspoon adobo sauce from canned chipotles
3 teaspoons fresh lime juice
1/4 teaspoon salt

Simmer corn 7 minutes, if using fresh. Remove the kernels from the ears of corn. Combine corn, tomatoes, cilantro, and onion. In a small jar shake together the remaining ingredients. Pour over corn. Serve at room temperature or chilled.

**If you decide to eat some of this after you've been drinking, don't drop the entire bowl on the floor and spill it all. Not that I did that or anything...