Ingredients
Equipment
Method
- In a small mixing bowl, whisk together the honey, Dijon mustard, olive oil, salt, and pepper until smooth. Set aside.
- Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop the cooking process. Once cooled, drain and pat dry.
- In a large mixing bowl, combine the chopped romaine, diced avocado, rinsed black beans, blanched asparagus, and chopped cilantro.
- Drizzle the honey mustard dressing over the salad and toss gently to combine, being careful not to mash the avocado.
- Divide the salad among four plates, garnish each with a lemon wedge, and, if desired, sprinkle with crumbled feta cheese. Serve immediately.
Nutrition
Notes
Feel free to switch up the beans—canned chickpeas or kidney beans make excellent alternatives for different flavors and textures.
This salad can be stored in an airtight container in the fridge for up to 2 days, but it's best enjoyed fresh!
If you need to reheat the black beans, do so gently in the microwave or on the stove with a splash of water to keep them moist.
Enjoy your culinary creativity!
This salad can be stored in an airtight container in the fridge for up to 2 days, but it's best enjoyed fresh!
If you need to reheat the black beans, do so gently in the microwave or on the stove with a splash of water to keep them moist.
Enjoy your culinary creativity!