Ingredients
Equipment
Method
- In a medium pot, bring salted water to a boil. Add the asparagus pieces and blanch for about 2 minutes until bright green and tender-crisp. Drain the asparagus and immediately cool them under cold running water to stop the cooking process.
- In a large mixing bowl, combine the baby spinach, blanched asparagus, diced red and yellow bell peppers, and black beans.
- In a small bowl, whisk together the olive oil, sumac, lemon juice, salt, and cracked black pepper until well blended.
- Drizzle the dressing over the salad and gently toss to combine, ensuring all the ingredients are evenly coated.
- Let the salad rest for about 5 minutes to allow the flavors to meld.
- Serve garnished with fresh mint leaves and additional cracked black pepper, if desired.
Nutrition
Notes
This salad is wonderfully versatile! You can swap the asparagus for blanched green beans or even sautéed zucchini if you prefer.
Feel free to add in any seasonal vegetables you have on hand, such as radishes or cucumbers, for an extra crunch.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. You may want to add the dressing just before serving to keep the ingredients crisp. Enjoy your colorful creation!
Feel free to add in any seasonal vegetables you have on hand, such as radishes or cucumbers, for an extra crunch.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. You may want to add the dressing just before serving to keep the ingredients crisp. Enjoy your colorful creation!