Categories: Pasta, Salad

Ingredients

• 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
• Dressing:
• 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

Directions

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.

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