Recipe: Asian Black Bean Asparagus Salad for 100

Asian Black Bean Asparagus Salad
Recipe By : the California Culinary Academy
Serving Size : 100

1 1/2 gallons cooked black beans
6 1/4 small red onion -- diced
1 1/2 quarts minced cilantro
1 1/2 cups rice wine vinegar
1/2 cup soy sauce
1/2 cup Asian hot oil
1 1/8 tablespoons Asian sesame oil
25 pounds asparagus
100 lettuce leaves

1. Place cooked beans in a small bowl. Stir red onion, cilantro, vinegar, soy sauce, hot oil, and sesame oil into beans. Marinate 20 to 30 minutes at room temperature.

2. Bring 2 quarts of water to a boil. Trim dried, tough ends from asparagus stalks. Slice asparagus on the diagonal. Blanch in boiling water for 3 minutes. Remove from water, drain, and toss with marinated beans.

3. To serve, place each lettuce leaf on a chilled salad plate. Divide salad evenly among lettuce leaves.

NOTES : Asparagus epitomizes spring produce: short-lived, bright, and subtle.

The Asian ingredients used in this spicy, richly flavored dressing are available at Asian markets and in well-stocked supermarkets.