Black Bean Asparagus Salad

(Taste of Home Healthy Cooking)

2 lbs. fresh asparagus, trimmed and cut into 1 inch pieces 2 cans (15oz.) black beans, rinsed and drained

1 large sweet read pepper, chopped

1 medium sweet onion, chopped

¾ cup minced fresh parsley

¼ cup olive oil

2 tablespoons lime juice

1/8 teaspoon salt

1/8 teaspoon pepper





In a Dutch oven, bring 1 inch 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.



Serving Size: ½ cup.

Nutritional Info Per Serving:

69 Calories

3g fat

(trace of Saturated fat)

0 cholesterol

99mg sodium

9g carbohydrate

2g fiber

3g protein

Diabetic Exchanges:

½ starch

½ fat