Categories: Main dishes, Pasta, Salad, picnics

Ingredients

• Vinaigrette
• 1 Shallot, minced
• 1/2 tsp salt
• 1/2 tsp gluten-free chili powder or cumin
• Fresh Ground Pepper, to taste
• 2 Tbs cider vinegar
• 6 Tbs olive oil
• Salad
• 1/2 lb. Gluten-free pasta
• 1 (15 oz) can black beans, rinsed & drained
• 1/2 sweet onion, chopped
• 1 cup corn (frozen or fresh cut off cob)
• 1 large sweet pepper, chopped
• 2 lbs tomatoes, chopped
• 1/4 cup cilantro, chopped
• 1 jalapeno pepper, chopped (optional)

Directions

1. Cook pasta according to package directions, then rinse under cold water to stop cooking. Drain well and toss with 1 teaspoon olive oil to keep it from sticking.

2. To make viniagrette, whisk together all ingredients except the oil. Drizze oil into viniagrette mixture while continuing to whish until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly and set aside.

3. Combine remaining salad ingredients and fold them into the cooked pasta.

4. Drizzle viniagrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature.

Email to a friend | Print this recipe | Back