Ingredients
1 pound fresh asparagus, trimmed and cut into 1-inch pieces1 can (15 ounces) black beans, rinsed and drained1 medium sweet red pepper, cut into 1/2-inch pieces1 tablespoon finely chopped onion3 tablespoons olive oil2 tablespoons cider vinegar1 tablespoon minced fresh cilantro1 garlic clove, minced1/2 teaspoon salt1/2 teaspoon ground cuminDash pepper
Preparation
Place 1/2 in. of water in a large saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain.
In a bowl, combine the asparagus, beans, red pepper and onion. In a small bowl, whisk the oil, vinegar, cilantro, garlic, salt, cumin and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving.
