Contributed by (Recipe adapted from “Mass Recipes” at www.massrecipes.com)

Ingredients

1 C cooked Black beans
1/4 small Red onion, diced
1/4 C minced Cilantro
1 Tbs Rice wine vinegar
1 tsp Soy sauce
1 tsp Hot Sauce
1/8 tsp Sesame oil
1 lb Asparagus
4 Lettuce leaves

Instructions

Place cooked beans in a small bowl. Stir red onion, cilantro, vinegar, soy sauce, hot oil, and sesame oil into beans. Marinate 20 to 30 minutes at room temperature. Bring 2 quarts of water to a boil. Trim dried, tough ends from asparagus stalks. Slice asparagus on the diagonal. Blanch in boiling water for 3 minutes. Remove from water, drain, and toss with marinated beans. To serve, place each lettuce leaf on a chilled salad plate. Divide salad evenly among lettuce leaves.

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