Asian Black Bean-Asparagus Salad

1 cup cooked black beans

1/4 small red onion -- diced

1/4 cup minced cilantro
1 tablespoon rice wine vinegar
1 teaspoon soy sauce
1 teaspoon Asian hot oil

1/8 teaspoon Asian sesame oil
1 pound asparagus
4 lettuce leaves

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

Serves 4.