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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