Southwestern Style Asparagus & Black Bean Salad

For a family salmon BBQ on Sunday evening I was asked to bring a salad. I didn't want to make the same old, same old so I got out my recipe file and came across this recipe for a fresh asparagus salad.

A summer salad full of fresh ingredients that my sister, Kathi and I learned to make at a community college cooking class. The class topic was everything asparagus. YummY!

Southwestern Style Asparagus & Black Bean Salad
1 lb. roasted asparagus, cooled & cut into 1" pieces, I roast it on my stone at 400 degrees just until it breaks into a sweat.
1 can black beans, drained
1 red pepper, diced
1 c. corn kernels, fresh if available
1/2 c. diced red onion
1 c. grape or cherry tomatoes, halved

Dressing:
1 T. white wine vinegar
2 T. fresh lime juice
1 jalapeno pepper, chopped(yep, the whole pepper, no seeds though)
2 cloves garlic, minced
1 cup cilantro leaves
1/3 cup canola oil
salt & pepper
Combine dressing ingredients in a food processor or magic bullet. Pour over salad and mix well.

It can be served with tortilla chips.
Or serve with BBQ'd salmon, potatoes, corn on the cob, garlic and onion bread and brownie sundaes for dessert. Trust me, that combo works!