Recipe from: Krista Lambert
Ingredients
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 cans (15 ounces each) black beans, rinsed and drained
1 large sweet red pepper, chopped
1 medium sweet onion, chopped
3/4 cup minced fresh parsley
1/4 cup Crisco® Extra Virgin Olive Oil
2 tablespoons lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
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. Yield: 20 servings.
Ingredients
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 cans (15 ounces each) black beans, rinsed and drained
1 large sweet red pepper, chopped
1 medium sweet onion, chopped
3/4 cup minced fresh parsley
1/4 cup Crisco® Extra Virgin Olive Oil
2 tablespoons lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
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. Yield: 20 servings.
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