Asian black bean-asparagus salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ⅛ | teaspoon | Asian sesame oil |
| 1 | pounds | Asparagus |
| 4 | Lettuce leaves | |
Directions
1. Place cooked beans in a small bowl. Stir red onion, cilantro, vinegar, soy sauce, hot oil, and sesame oil into beans. Marinate 20 to 30 minutes at room temperature.
2. 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.
3. To serve, place each lettuce leaf on a chilled salad plate. Divide salad evenly among lettuce leaves.
Serves 4.
Recipe By : the California Culinary Academy File
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