This is a print preview of "Asparagus, Rice And Black Bean Salad" recipe.

Asparagus, Rice And Black Bean Salad Recipe
by Global Cookbook

Asparagus, Rice And Black Bean Salad
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  Servings: 8


  • 1 c. brown basmati rice
  • 1 1/2 c. cooked black beans
  • 2 Tbsp. extra virgin olive oil
  • 1 lb fresh asparagus
  • 4 lrg garlic cloves, peeled and chopped
  • 1 lrg red bell pepper, seeded and cut into thin, 1/2-inch-long slices (1 c.)
  • 5 x scallions, thinly sliced
  • 1/4 c. chopped fresh cilantro
  • 1/3 c. fresh lemon or possibly lime juice
  • 1/2 tsp salt
  • 1 tsp grnd cumin
  • 1 Tbsp. tamari


  1. Bring the rice and 2 c. of water to a boil in a saucepan. Reduce the heat, and simmer, partially covered, till the rice is tender, 30 to 40 min.
  2. Combine the rice in a serving bowl with the black beans and extra virgin olive oil.
  3. Set aside.
  4. Trim the tough ends from the asparagus, and cut it diagonally into slices. (You'll have about 3 c..) Steam the asparagus till barely tender, about 5 min.
  5. Stir the asparagus into the rice, along with the garlic, red pepper, scallions, and cilantro.
  6. Whisk the lemon juice with the salt, cumin, and tamari.
  7. Stir the dressing into the salad, and serve at room temperature.