Best 3 Black Bean Asparagus Salad Recipes
With a symphony of flavors and textures, this black bean and asparagus salad is a delightful dish that tantalizes the taste buds. The vibrant green asparagus, crisp and tender, pairs perfectly with the hearty and protein-rich black beans, creating a satisfying and nutritious combination. Accented with sweet corn, red onion, and a zesty cilantro dressing, this salad bursts with freshness and flavor in every bite. With options for a simple vinaigrette dressing or a creamy avocado dressing, this versatile recipe caters to diverse preferences. Additionally, it includes a vegan and gluten-free variation, making it accessible to individuals with dietary restrictions. Whether served as a refreshing side dish or a light main course, this black bean and asparagus salad is sure to impress with its vibrant colors, delightful textures, and irresistible taste.
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BLACK BEAN ASPARAGUS SALAD
Do you like asparagus, but want something beyond plain, steamed asparagus? Try this refreshing new salad idea from Laurie Jackson of Falcon, Colorado. The black beans, red pepper, cilantro and cumin give it a Southwest twist. Laurie likes to serve this salad with chicken or cheese enchiladas, as well as take it to potlucks.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 100 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS AND BLACK BEAN SALAD
Parsley makes its presence known in this unusual medley tossed with a lime dressing. The salad is delicious and attractive with the red and green colors. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a large serving bowl, combine the asparagus, beans, red pepper, onion and parsley. In a small bowl, whisk the oil, lime juice, salt and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 99mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BLACK BEAN ASPARAGUS SALAD
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.
Provided by AmyZoe
Categories Salad Dressings
Time 35m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring asparagus and water to a boil.
- Reduce heat and cover and simmer 4 to 5 minutes or until crisp-tender.
- Rinse in cold water and pat dry.
- In a large bowl, combine the asparagus, black beans, red pepper, onion, and parsley.
- In a small bowl, whisk the oil, lime juice, salt, and pepper.
- Pour over vegetables and toss to coat.
- Cover and refrigerate salad for at least 2 hours before serving.
Tips:
- Use Fresh Ingredients: For the best flavor and texture, use fresh black beans, asparagus, and cherry tomatoes. If you don't have fresh asparagus, you can use frozen spears that have been thawed and drained.
- Cook the Black Beans Properly: If using dried black beans, be sure to soak them overnight before cooking. This will help to reduce the cooking time and make them more digestible. Canned black beans can also be used, but be sure to rinse and drain them thoroughly before adding them to the salad.
- Roast the Asparagus: Roasting the asparagus brings out its natural sweetness and flavor. Be sure to toss the asparagus with olive oil and salt before roasting to help it caramelize.
- Make the Dressing in Advance: The dressing can be made up to 3 days in advance and stored in the refrigerator. This will save you time when assembling the salad.
- Assemble the Salad Just Before Serving: To prevent the salad from getting soggy, assemble it just before serving. The dressing will help to wilt the arugula slightly, so if you assemble the salad too far in advance, the arugula will become limp.
Conclusion:
Black bean and asparagus salad is a delicious, healthy, and easy-to-make salad that is perfect for summer. It is packed with protein, fiber, and vitamins, and it is a great way to get your daily dose of vegetables. The roasted asparagus and tangy dressing add a delicious flavor to the salad, making it a perfect side dish or light lunch or dinner.
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