Name: Warm Asparagus Salad with Roasted Peppers, Black Beans & Fresh Mozza
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1 ½ avocados; 3 (398 ml) cans black beans; 1 ½ small pkgs fresh basil; 1 ½ (227 g) pkg fresh mozzarella cheese; 3 cloves garlic; 3 limes; 3 red bell peppers; 3 shallots; 3 yellow bell peppers; black pepper; extra virgin olive oil; oregano, dried; salt

Warm Asparagus Salad with Roasted Peppers, Black Beans & Fresh MozzaWarm Asparagus Salad with Roasted Peppers, Black Beans & Fresh Mozza — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 small bunches asparagus

1 ½ avocados

3 (398 ml) cans black beans

1 ½ small pkgs fresh basil

1 ½ (227 g) pkg fresh mozzarella cheese

3 cloves garlic

3 limes

3 red bell peppers

3 shallots

3 yellow bell peppers

black pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Preheat oven to 220°C (425°F).

Drain and rinse the beans in a colander; set aside to drain further.

Wash and dry the fresh produce.

Cut peppers into large pieces and toss in a large bowl with oil, oregano, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet and roast in the oven, until beginning to soften, about 10 minutes. Save bowl for use in the next step.

Snap or cut off the woody ends of the asparagus. Place in the medium bowl with additional oil and oregano; toss to coat and set aside.

Halve and pit the avocados. Slice into chunks while still in the skin, then scoop out into a blender. Juice lime into the blender.

Peel and mince garlic; add to the blender along with oil, salt, and pepper; purée until smooth, 30-60 seconds. Add water to thin out the dressing if necessary.

Remove peppers from the oven and toss. Lay the asparagus on top of the peppers and return to the oven; roast until vegetables are tender, about 10 minutes.

Peel and thinly slice the shallots into rings.

Cut mozzarella into bite sized pieces.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

To serve, divide roasted peppers and asparagus between plates and top with beans, shallots, cheese, and basil; drizzle with dressing and enjoy!

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