Ingredients:

  • 1/2 lb. asparagus (7 spears)
  • 3/4 cup canned black beans, drained and rinsed
  • 2 Tbsp J. Olive Co. Cranberry Pear Balsamic
  • 1 Tbsp J. Olive Co. Persian Lime Olive Oil
  • 2 Tbsp red onion, finely diced
  • 1 1/2 tsp jalapeño, finely diced
  • 1 garlic clove, minced
  • 1 Tbsp fresh parsley, minced
  • 1 tomato, seeded and diced
  • 1/4 tsp ground cumin
  • 1/2 tsp salt

Directions:

  1. Blanch asparagus for 2 minutes in boiling water.
  2. Immediately drain and rinse with cold water. Dice asparagus into 1/4-inch rounds.
  3. Combine with remaining ingredients. Chill before serving.

Original Recipe found at The Olive Tap

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