Black Bean Asparagus Salad - cooking recipe

Ingredients

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

Preparation

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.