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

  • 2 small bunches
    asparagus
  • 1
    avocado
  • 2 (398 ml) cans
    black beans
  • 1 small pkg
    fresh basil
  • 1 (227 g) pkg
    fresh mozzarella cheese
  • 2 cloves
    garlic
  • 2
    limes
  • 2
    red bell peppers
  • 2
    shallots
  • 2
    yellow bell peppers
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    oregano
  •  
    salt
  • 1
    Preheat oven to 220°C (425°F).
  • 2
    Drain and rinse the beans in a colander; set aside to drain further.
    2 (398 ml) cans black beans
  • 3
    Wash and dry the fresh produce.
    2 red bell peppers
    2 yellow bell peppers
    2 small bunches asparagus
    1 avocado
    2 limes
    1 small pkg fresh basil
  • 4
    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.
    4 tsp extra virgin olive oil
    1 tsp oregano
    ½ tsp salt
    ¼ tsp black pepper
  • 5
    Snap or cut off the woody ends of the asparagus. Place in the large bowl with additional oil and oregano; toss to coat and set aside.
    2 tsp extra virgin olive oil
    ½ 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.
    2 cloves garlic
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
    2 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 shallots into rings.
    2 shallots
  • 10
    Cut mozzarella into bite sized pieces.
    1 (227 g) 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!