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Black Bean Asparagus Salad

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“I never would have thought to combine black beans, asparagus, and fresh parsley. All I can say is WOW! This salad is very fresh...gets you in the mood for spring and fresh vegetables. Recipe from 2009 Taste of Home Annual Recipes/Iola Egle of Bella Vista, Arkansas. Thank you Iola for a great change of pace! Cook time excludes chilling time.”
READY IN:
35mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven, bring asparagus and water to a boil.
  2. Reduce heat and cover and simmer 4 to 5 minutes or until crisp-tender.
  3. Rinse in cold water and pat dry.
  4. In a large bowl, combine the asparagus, black beans, red pepper, onion, and parsley.
  5. In a small bowl, whisk the oil, lime juice, salt, and pepper.
  6. Pour over vegetables and toss to coat.
  7. Cover and refrigerate salad for at least 2 hours before serving.

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