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
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Cook the rotini al dente, as directed on the package; drain and rinse briefly under cold running water; drain completely and set aside.
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To make the dressing: whisk the vinegar, garlic, salt, and pepper together; slowly whisk in the olive oil until an emulsion forms.
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Put the pasta in a large mixing/serving bowl.
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Add in the beans, tomatoes, corn, green onions, chives, and cilantro; toss gently to combine.
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Pour the dressing over the pasta mixture and toss gently again to coat.
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Cover and refrigerate for at least 1 hour but up to 24 hours.
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Right before you are ready to serve, peel and dice the avocado and toss it with the lemon juice.
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Sprinkle the avocado over the salad and serve.