Asian Black Bean-Asparagus Salad

The California Culinary Academy

Makes 4 Servings

1 cup cooked black beans

¼ small red onion, diced

¼ cup minced cilantro

1 tablespoon rice wine vinegar

1 teaspoon soy sauce

1 teaspoon Asian hot oil

1/8 teaspoon Asian sesame oil

1 pound asparagus

4 lettuce leaves

Place cooked beans in a small bowl. Stir red onion, cilantro, vinegar, soy sauce, hot oil, and sesame oil into beans. Marinate 20-30 minutes at room temperature.

Bring 2 quarts of water to a boil. Trim dried, tough ends from asparagus stalks. Slice asparagus on the diagonal. Blanch in boiling water for 3 minutes. Remove from water, drain, and toss with marinated beans.

To serve, place each lettuce leaf on a chilled salad plate. Divide salad evenly among lettuce leaves.

89.4 Calories

1.7 Fat

5.6 Protein

14.5 Carbohydrate

0 Cholesterol

89 Sodium