Ingredients:

• 1/2 lb. asparagus (7 spears)
• 3/4 C. canned black beans, drained and rinsed
• 2 T. The Olive Tap’s Honey Habanero Balsamic Vinegar
• 1 T. The Olive Tap’s Persian Lime Olive Oil
• 2 T. red onion, finely diced
• 1 1/2 t. jalapeño, finely diced
• 1 garlic clove, minced
• 1 T. fresh parsley, minced
• 1 tomato, seeded and diced
• 1/4 t. ground cumin
• 1/2 t. salt

Directions:

Blanch asparagus for 2 minutes in boiling water.  Immediately drain and rinse with cold water. Dice asparagus into 1/4-inch rounds.  Combine with remaining ingredients.  Chill before serving.

Recipe Adaptation by The Olive Tap from Original Recipe, 30 Spectacular Salads by Kelly Donlea