Asparagus and Black Bean Salad Recipe

4.5 2
Asparagus and Black Bean Salad Recipe
Asparagus and Black Bean Salad Recipe photo by Taste of Home
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Asparagus and Black Bean Salad Recipe

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4.5 2
Publisher Photo
Parsley makes its presence known in this unusual medley tossed with a lime dressing. The salad is delicious and attractive with the red and green colors. —Iola Egle, Bella Vista, Arkansas
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 large sweet red pepper, chopped
  • 1 medium sweet onion, chopped
  • 3/4 cup minced fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a Dutch oven, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a large serving bowl, combine the asparagus, 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 for at least 2 hours before serving. Yield: 20 servings.
Originally published as Black Bean Asparagus Salad in Taste of Home February/March 2008, p54

Nutritional Facts

1/2 cup: 69 calories, 3g fat (0 saturated fat), 0 cholesterol, 99mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 large sweet red pepper, chopped
  • 1 medium sweet onion, chopped
  • 3/4 cup minced fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a Dutch oven, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
  2. In a large serving bowl, combine the asparagus, 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 for at least 2 hours before serving. Yield: 20 servings.
Originally published as Black Bean Asparagus Salad in Taste of Home February/March 2008, p54

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