Black Bean Asparagus Salad |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 20 |
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I never would have thought to combine black beans, asparagus, and fresh parsley. All I can say is WOW. This salad is very fresh. gets you in the mood for spring and fresh vegetables. Thank you Iola for a great change of pace. Cook time excludes chilling time. Ingredients:
2 lbs fresh asparagus, trimmed and cut into 1-inch pieces |
4 cups water |
30 ounces black beans (rinsed and drained if using canned) |
1 large sweet red pepper, chopped |
1 medium sweet onion, chopped |
3/4 cup fresh parsley, minced |
1/4 cup olive oil |
2 tablespoons lime juice |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a Dutch oven, bring asparagus and water to a boil.
2. Reduce heat and cover and simmer 4 to 5 minutes or until crisp-tender.
3. Rinse in cold water and pat dry.
4. In a large bowl, combine the asparagus, black beans, red pepper, onion, and parsley.
5. In a small bowl, whisk the oil, lime juice, salt, and pepper.
6. Pour over vegetables and toss to coat.
7. Cover and refrigerate salad for at least 2 hours before serving.
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