Instructions: 1. Bring the rice and 2 cups of water to a boil in a saucepan. Reduce the heat, and simmer, partially covered, until the rice is tender, 30 to 40 minutes.

2. Combine the rice in a serving bowl with the black beans and olive oil.

Set aside.

3. Trim the tough ends from the asparagus, and cut it diagonally into slices. (Youll have about 3 cups.) Steam the asparagus until barely tender, about 5 minutes.

4. Stir the asparagus into the rice, along with the garlic, red pepper, scallions, and cilantro.

5. Whisk the lemon juice with the salt, cumin, and tamari.

6. Stir the dressing into the salad, and serve at room temperature.

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