Rotini and Black Bean Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- juice of 1/2 lemon
- 1/2 tsp minced garlic
- 6 tbsp balsamic vinegar
- 1 ripe avocado
- 1 tbsp chopped fresh cilantro
- 1/4 cup chopped fresh chives
Preparation Cook pasta according to package directions until al dente. While pasta cooks, whisk together vinegar and garlic in a small bowl. Season with salt and pepper. Slowly whisk in oil until dressing thickens. Set aside. Drain pasta and rinse briefly under cold water. Drain completely. Place pasta in a large bowl; add beans, tomatoes, corn, green onions, chives, and cilantro. Toss gently. Pour dressing over pasta mixture and toss again, gently but thoroughly. Cover and refrigerate at least 1 hour and up to 24 hours. Peel and slice avocado and toss with lemon juice; use as garnish. Serve immediately. Nutritional analysis per serving: 346 calories, 13.5 g fat (2 g saturated fat), 48.5 g carbohydrates, 11.5 g protein, 10 g fiber Nutritional analysis provided by Self
Preparation Cook pasta according to package directions until al dente. While pasta cooks, whisk together vinegar and garlic in a small bowl. Season with salt and pepper. Slowly whisk in oil until dressing thickens. Set aside. Drain pasta and rinse briefly under cold water. Drain completely. Place pasta in a large bowl; add beans, tomatoes, corn, green onions, chives, and cilantro. Toss gently. Pour dressing over pasta mixture and toss again, gently but thoroughly. Cover and refrigerate at least 1 hour and up to 24 hours. Peel and slice avocado and toss with lemon juice; use as garnish. Serve immediately. Nutritional analysis per serving: 346 calories, 13.5 g fat (2 g saturated fat), 48.5 g carbohydrates, 11.5 g protein, 10 g fiber Nutritional analysis provided by Self
