Rotini And Black Bean Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 8 ounces rotini pasta
• 1 (19 ounce) can black beans, drained and rinsed
• 1/2 cup grape tomatoes or 1/2 cup cherry tomatoes, halved
• 1/2 cup fresh corn kernels, blanched or 1/2 cup frozen corn kernels, thawed
• 1/4 cup chopped green onion (white parts only)
• 1/4 cup chopped fresh chives or 1/4 cup tender green parts of the green onion
• 2 tablespoons chopped fresh cilantro
• 1 ripe avocado (to garnish)
• 1/2 lemon, juice of
• 1/4-1/2 cup balsamic vinegar
• 1 teaspoon minced garlic
• salt
• fresh ground black pepper
• 1/4 cup extra virgin olive oil or 1/4 cup grapeseed oil

Recipe

• 1 cook the rotini al dente, as directed on the package; drain and rinse briefly under cold running water; drain completely and set aside.
• 2 to make the dressing: whisk the vinegar, garlic, salt, and pepper together; slowly whisk in the olive oil until an emulsion forms.
• 3 put the pasta in a large mixing/serving bowl.
• 4 add in the beans, tomatoes, corn, green onions, chives, and cilantro; toss gently to combine.
• 5 pour the dressing over the pasta mixture and toss gently again to coat.
• 6 cover and refrigerate for at least 1 hour but up to 24 hours.
• 7 right before you are ready to serve, peel and dice the avocado and toss it with the lemon juice.
• 8 sprinkle the avocado over the salad and serve.