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Black Bean and Asparagus Salad


1 cup black beans, cooked
1 cup asparagus, blanched
1 small shallot, minced fine
1 tbsp. freshly cut chives
1 lime, juice and zest
1 tsp. freshly chopped cilantro
1 tbsp. olive oil
1 tsp. rice wine vinegar
1 tbsp. agave nectar
1-1/2 tsp. salt


  1. Combine shallot, vinegar, agave, lime juice, lime zest, and salt in a bowl. Let stand for 5 minutes.
  2. Toss beans to mix, add oil and toss to coat again. Stir in asparagus.
  3. Finish with herbs and serve.