| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | 4 | Servings | |
INGREDIENTS
| 1 | c | Cooked black beans |
| 1/4 | sm | Red onion — diced |
| 1/4 | c | Minced cilantro |
| 1 | tb | Rice wine vinegar |
| 1 | ts | Soy sauce |
| 1 | ts | Asian hot oil |
| 1/8 | ts | Asian sesame oil |
| 1 | lb | Asparagus |
| 4 | Lettuce leaves |
INSTRUCTIONS
1. 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. 2. 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. 3. To serve, place each lettuce leaf on a chilled salad plate. Divide salad evenly among lettuce leaves. Serves 4. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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