Asparagus and Black Bean Salad

• 1 lb fresh asparagus
• 1 (16 ounce) canback beans, drained
• 2 tablespoons chopped red onions
• 1 tomatoes, chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 garlic clove, crushed
• 1 tablespoon cilantro, chopped
• 12 teaspoon ground cumin
• salt
• pepper

1. Break off ends of asparagus and wash, removing scales if tough.
2. Cut into 1 inch pieces.
3. Place steamer basket in less than 1/2 inch water, making sure the water does not touch the asparagus.
4. Cover and bring to a boil.
5. Reduce heat and steam for 6 minutes.
6. When asparagus has cooled, add black beans, tomato, and onion.
7. Refrigerate for several hours in a separate bowl, combine olive oil, pepper to taste.
8. Shake well before pouring over asparagus and black beans.

fresh asparagus, canback beans, red onions, tomatoes, olive oil, red wine vinegar, garlic, cilantro, ground cumin, salt, pepper

Taken from www.food.com/recipe/asparagus-and-black-bean-salad-399662 (may not work)