This beautiful, colorful, salad is full of flavor and also makes a great salsa with chips!

Ingredients:

• 1/2 lb. asparagus (7 spears)
• 3/4 C. canned black beans, drained and rinsed
• 2 T. The Olive Tap’s Serrano Pepper and Honey Balsamic Vinegar
• 1 T. The Olive Tap’s Persian Lime Fused Olive Oil
• 2 T. red onion, finely diced
• 1 1/2 t. jalapeño, finely diced
• 1 garlic clove, minced
• 1 T. fresh parsley, minced
• 1 tomato, seeded and diced
• 1/4 t. ground cumin
• 1/2 t. salt

Directions:

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

Recipe Adaptation by The Olive Tap from Original Recipe, 30 Spectacular Salads by Kelly Donlea
Recipe originally appeared at https://theolivetaprecipes.com/recipes/black-bean-and-asparagus-salad/

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