Black Bean Asparagus Salad
Written by Kimberly Hartwell
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 can black beans, rinsed and drained
1 red pepper, chopped
1 Tbls finely chopped onion
3 Tbls olive oil
2 Tbls cider vinegar
1 Tbls minced fresh cilantro
1 minced garlic clove
1/2 tsp salt
1/2 tsp cumin
Boil asparagus in water in saucepan for 1 minute, reduce heat and simmer covered for 4-5 minutes.
Combine asparagus, beans, pepper and onion in bowl.
In a small bowl whisk remaining ingredients together. Pour over vegetables and toss to coat.
*The recipe says to cover and refrigerate for at least 2 hours before serving; however, we've enjoyed eating it immediately after making.
| Comments |
|
Powered by !JoomlaComment 3.26
3.26 Copyright (C) 2008 Compojoom.com / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."
Our Adoption
Update: We have now raised a total of $4,450! Thank you dear friends and family. Currently we have paid $17,100 toward our adoption fees.
We are in the process of adopting siblings from Ethiopia. Our next amount that we will need once we receive a referral for our children is approximately $6,000. Thank you for your consideration of helping us bring our children home.
If you would rather make a donation with a check, please contact us for our mailing address. Thank you!
Awe Factor of God
Running the Race
"Thousand Questions"
