Phone screenshot@2x
Plan next week's meals in minutes with a personalized meal plan.
Start meal planning for free

Warm Asparagus Salad with Roasted Peppers, Black Beans & Fresh Mozza.

  • 1 small bunch
    asparagus
  • ½
    avocado
  • 1 (15 oz) can
    black beans
  • ½ small pkg
    fresh basil
  • ½ (8 oz) pkg
    fresh mozzarella cheese
  • 1 clove
    garlic
  • 1
    lime
  • 1
    red bell pepper
  • 1
    shallot
  • 1
    yellow bell pepper
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    oregano
  •  
    salt
  • 1
    Preheat oven to 425°F.
  • 2
    Drain and rinse the beans in a colander; set aside to drain further.
    1 (15 oz) can black beans
  • 3
    Wash and dry the fresh produce.
    1 red bell pepper
    1 yellow bell pepper
    1 small bunch asparagus
    ½ avocado
    1 lime
    ½ small pkg fresh basil
  • 4
    Cut peppers into large pieces and toss in a medium 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.
    2 tsp extra virgin olive oil
    ½ tsp oregano
    ¼ tsp salt
    ⅛ tsp black pepper
  • 5
    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.
    1 tsp extra virgin olive oil
    ¼ tsp oregano
  • 6
    Halve and pit the avocado. Slice into chunks while still in the skin, then scoop out into a blender. Juice lime into the blender.
  • 7
    Peel and mince garlic; add to the blender along with oil, salt, and pepper; puree until smooth, 30-60 seconds. Add water to thin out the dressing if necessary.
    1 clove garlic
    1 tbsp extra virgin olive oil
    ¼ tsp salt
    ⅛ tsp black pepper
    1 tbsp water
  • 8
    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.
  • 9
    Peel and thinly slice the shallot into rings.
    1 shallot
  • 10
    Cut mozzarella into bite sized pieces.
    ½ (8 oz) pkg fresh mozzarella cheese
  • 11
    Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.
  • 12
    To serve, divide roasted peppers and asparagus between plates and top with beans, shallots, cheese, and basil; drizzle with dressing and enjoy!