Friday, 6 June 2008

Black Bean & Asparagus Salad

I don't know why I am so convinced that black beans and asparagus were born to be together, but there it is. They aren't a flashy couple, but oh-so-compatible. The carrots won't be local (most likely) at this time of year; you could replace or augment them with a bit of greenhouse red pepper if you prefer. And yeah, yeah, I know; it's bean salad again. Tired of it? I don't wanna hear about it. We live on the stuff.

2 to 4 servings
20 minutes prep time

Black Bean and Asparagus Salad
450 grams (1 pound) asparagus
1 540-ml (19 ounce) tin black beans
1/4 cup minced chives or green onion
2 medium carrots
AND/OR 1/4 of a red bell pepper
1/2 head leaf or Boston lettuce

1/4 cup sunflower seed oil
1/3 cup balsamic vinegar
1 teaspoon Dijon mustard
salt & pepper to taste

Clean and trim the asparagus, and steam it until just tender. Cool it under running water, then cut it into bite-sized pieces.

Meanwhile, drain the beans and mix them in a salad bowl with the minced chives, or a green onion or two, cleaned and minced. Peel and grate the carrots, and mix them in, likewise the chop the red pepper fairly finely (if using) and add it to the bowl. When the asparagus is ready, add it as well.

Whisk together the sunflower seed oil, vinegar, mustard, salt and pepper. Toss the dressing into the salad and serve it on the lettuce leaves, which should be washed and dried, and torn into bite-sized pieces first.

1 comment:

Kevin said...

That salad looks good. I have been enjoying adding beans to salads lately.