Cook Day Club

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Black Bean Asparagus Salad

Apr 4, 09 • SaladNo CommentsRead More »

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 can black beans, rinsed and drained
1 red pepper, chopped
1 Tbls finely chopped onion
3 Tbls olive oil
2 Tbls cider vinegar
1 Tbls minced fresh cilantro
1 minced garlic clove
1/2 tsp salt
1/2 tsp cumin

Boil asparagus in water in saucepan for 1 minute, reduce heat and simmer covered for 4-5 minutes.

Combine asparagus, beans, pepper and onion in bowl.

In a small bowl whisk remaining ingredients together. Pour over vegetables and toss to coat.

*The recipe says to cover and refrigerate for at least 2 hours before serving; however, we’ve enjoyed eating it immediately after making.

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