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Categories:
fresh asparagus water black beans sweet red pepper sweet onion fresh parsley olive oil lime juice salt pepper
Viewed: 25 - Published at: 4 years agoIngredients
- 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
Method
- In a Dutch oven, bring asparagus and water to a boil.
- Reduce heat and cover and simmer 4 to 5 minutes or until crisp-tender.
- Rinse in cold water and pat dry.
- In a large bowl, combine the asparagus, black beans, red pepper, onion, and parsley.
- In a small bowl, whisk the oil, lime juice, salt, and pepper.
- Pour over vegetables and toss to coat.
- Cover and refrigerate salad for at least 2 hours before serving.
