Asparagus and Black Bean Salad Recipe

Name: Asparagus and Black Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh asparagus; 1 (16 ounce) canback beans, drained; 2 tablespoons chopped red onions; 1 tomatoes, chopped; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 garlic clove, crushed; 1 tablespoon cilantro, chopped; ½ teaspoon ground cumin; salt; pepper

Servings: persons

1 lb fresh asparagus
1 (16 ounce) canback beans, drained
2 tablespoons chopped red onions
1 tomatoes, chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 garlic clove, crushed
1 tablespoon cilantro, chopped
½ teaspoon ground cumin
salt
pepper

1
Break off ends of asparagus and wash, removing scales if tough.
2
Cut into 1 inch pieces.
3
Place steamer basket in less than 1/2 inch water, making sure the water does not touch the asparagus.
4
Cover and bring to a boil.
5
Reduce heat and steam for 6 minutes.
6
When asparagus has cooled, add black beans, tomato, and onion.
7
Refrigerate for several hours in a separate bowl, combine olive oil, pepper to taste.
8
Shake well before pouring over asparagus and black beans.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb fresh asparagus, 1 (16 ounce) canback beans, drained, 2 tablespoons chopped red onions, 1 tomatoes, chopped, and more.

Yes, Asparagus and Black Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asparagus and Black Bean Salad

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