Black Bean Asparagus Salad

• 2 lbs fresh asparagus, trimmed and cut into 1-inch pieces
• 4 cups water
• 30 ounces black beans (rinsed and drained if using canned)
• 1 large sweet red pepper, chopped
• 1 medium sweet onion, chopped
• 3/4 cup fresh parsley, minced
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. In a Dutch oven, bring asparagus and water to a boil.
2. Reduce heat and cover and simmer 4 to 5 minutes or until crisp-tender.
3. Rinse in cold water and pat dry.
4. In a large bowl, combine the asparagus, black beans, red pepper, onion, and parsley.
5. In a small bowl, whisk the oil, lime juice, salt, and pepper.
6. Pour over vegetables and toss to coat.
7. Cover and refrigerate salad for at least 2 hours before serving.

fresh asparagus, water, black beans, sweet red pepper, sweet onion, fresh parsley, olive oil, lime juice, salt, pepper

Taken from www.food.com/recipe/black-bean-asparagus-salad-365707 (may not work)