Today's recipe is easy to make. Cook some chopped onion and red pepper in a little vegetable broth until tender; add black beans and continue heating until beans are warmed through. Turn off heat and season with basil, oregano, chili pepper and parsley. Wash a butterhead lettuce under cold water and separate leaves. Set two(2) leaves together and place a spoonful of the bean mixture in the center; roll the leaves and beans into a burrito; folding sides as you roll. Arrange on a plate dressed with fresh strawberries and asparagus spears topped with almonds. Yum!
If you want a cold salad without the lettuce, just mix in bowtie pasta in place of the butterhead lettuce and chill.