Asparagus, Black Bean and Tomato Salad

Ingredients

1 (15-ounce) can of black beans, drained and rinsed

1 pound asparagus, any tough ends removed

1 cup cherry tomatoes, halved

1/2 cup walnut pieces, toasted (or nut of choice)

1/2 cup cilantro

2 garlic cloves, peeled

1/2 teaspoon freshly ground black pepper

1 large lime, zested and juiced (use 2 if small)

1/2 cup olive oil

Directions

Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.

In a blender or food processor, combine cilantro, lime zest, garlic, 1 teaspoon salt, black pepper, lime juice, and olive oil. Process until mixture is well blended and bright green, about 1-2 minutes.

In a large mixing bowl, toss together beans, asparagus, tomatoes, walnuts, and dressing. Taste and add more lime juice and salt if needed.