Our cousin Mary Ellen sent us this recipe, with the following commentary:
Recently I made the attached recipe “Black Beans & Asparagus Salad” and got rave reviews from the consumers. Thought you might like to try it and possibly add it to your recipe files. Our Daughter-in-law, Julie, added it to a salad of raw spinach and had all her co-workers asking what she was eating, it smelled so good. I did make a double batch & made one without the jalapeno since I am not a fan of spicy foods. That was equally as good and everyone enjoyed it as much as the spicy version.
1/2 pound (approximately 7 spears) asparagus
3/4 cup cooked Breslin Farms heirloom black turtle beans, drained and rinsed
2 tablespoons white wine vinegar
2 tablespoons red onion, finely diced
1-1/2 teaspoons jalapeno, finely diced
1 tablespoon fresh Italian Parsley, minced
1 tomato, seeded and diced
1/4 teaspoon ground cumin
1/2 teaspoon salt
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.
This salad works as a salsa with chips, on its own as a salad, or as a garnish for grilled chicken or meat. The beautiful color combination is a treat for any table.