Black Bean and Asparagus Salad

Servings: | Prep Time: | Cook Time:

Ingredients:

  • 1/2 lb. asparagus (7 spears)
  • 3/4 C. canned black beans, drained and rinsed
  • 2 T. The Olive Tap’s Serrano Pepper Honey Balsamic Vinegar
  • 1 T. The Olive Tap’s Persian Lime Olive Oil
  • 2 T. red onion, finely diced
  • 1 1/2 t. jalapeño, finely diced
  • 1 garlic clove, minced
  • 1 T. fresh parsley, minced
  • 1 tomato, seeded and diced
  • 1/4 t. ground cumin
  • 1/2 t. salt

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Blanch asparagus for 2 minutes in boiling water.  Immediately drain and rinse with cold water. Dice asparagus into 1/4-inch rounds.  Combine with remaining ingredients.  Chill before serving.

Recipe Adaptation by The Olive Tap from Original Recipe, 30 Spectacular Salads by Kelly Donlea