Black Bean-Asparagus Salad with Vinegar recipe

Black Bean-Asparagus Salad

Serving Size: 4
Preparation Time: 0:35

Amount

Measure

Ingredient

1 cup cooked black beans

1/4 small red onion diced

1/4 cup minced cilantro

1 tablespoon Cane Vinegar

1 teaspoon soy sauce

1 teaspoon hot sesame oil

1/8 teaspoon sesame oil

1 pound asparagus

4 lettuce leaves

1. Place cooked beans in a small bowl. Stir red onion, cilantro, vinegar, soy sauce, hot oil, and sesame oil into beans. Marinate 20 to 30 minutes at room temperature.

2. Bring 2 quarts of water to a boil. Trim dried, tough ends from asparagus stalks. Slice asparagus on the diagonal. Blanch in boiling water for 3 minutes. Remove from water, drain, and toss with marinated beans.

3. To serve, place each lettuce leaf on a chilled salad plate. Divide salad evenly among lettuce leaves.

Notes: Asparagus epitomizes spring produce: short-lived, bright, and subtle. The Asian ingredients used in this spicy, richly flavored dressing are available at Asian markets and in well-stocked supermarkets.

Per serving: 88 Calories; 2g Fat (16% calories from fat); 5g Protein; 14g Carbohydrate; 0mg Cholesterol; 72mg Sodium