- Yield: 10
- Prep Time: 5 minutes
- Serving: 1/2 cup
Nutrition facts (per portion)
- Calories: 59
- Carbohydrate Content: 8g
- Fat Content: 1.6g
- Fiber Content: 3g
- Protein Content: 3g
- Saturated Fat Content: 0g
- Serving Size: 1/2
- Sodium Content: 198mg
- Trans Fat Content: 0g
- Unsaturated Fat Content: og
Prep Tip: One pound of fresh asparagus equals 30 to 40 small, 20 to 30 standard or 12 to 18 large untrimmed spears. Asparagus comes in three different colors: green, white, and purple (purple turns green when cooked). Look for firm spears with tightly closed tips. To store, stand stems up in a container with about one inch of water in the refrigerator until ready to use.
Change It Up: Try using baked, grilled, or stir-fried asparagus. Change up the flavor by using other types of low-fat vinaigrette. Swap out the black beans for any other canned beans.
Nutrition Tip: Asparagus is a source of vitamin E. Vitamin E is an antioxidant. Antioxidants help keep the immune system, skin, and hair healthy.
- fresh asparagus - 1 pound fresh small asparagus, washed and trimmed
- black beans - 1 (15-ounce) can black beans, drained and rinsed
- low-fat vinaigrette dressing - 6 tablespoons low-fat balsamic vinaigrette
1. Cut small asparagus into 1-inch pieces and place into large bowl.
2. Rinse canned black beans, and add to bowl.
3. Toss asparagus and beans with vinaigrette until coated.