Michael
October 10th, 2004, 06:20 AM
Pasta and Black Bean Salad by Flower
Category: Side Dishes
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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8 oz. pasta (like rotini)
6 tbsp. balsamic vinegar
1/2 minced garlic
3 tbsp. extra-virgin olive oil (or grapeseed oil)
1 can (19 oz.) black beans, drained & rinsed
1/2 cup grape or cherry tomatoes, halved
1/2 cup corn kernels
1/4 cup chopped green onions (white parts only)
1/4 cup chopped fresh chives
1 ripe avocado
juice of 1/2 lemon
Instructions:
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Cook pasta according to package directions until al dente. While pasta cooks, whisk together vinegar and garlic in a small bowl. Season with salt & 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 onion & chives. Toss gently. Pour dressing over pasta mixture and toss again, gently but thoroughly. Cover and refridgerate for at least 1 hour and up to 24 hours. Peel and slice avocado and toss with lemon juice. Use as garnish.
Additional comments:
-----------------------------------------------------
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Side Dishes
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
8 oz. pasta (like rotini)
6 tbsp. balsamic vinegar
1/2 minced garlic
3 tbsp. extra-virgin olive oil (or grapeseed oil)
1 can (19 oz.) black beans, drained & rinsed
1/2 cup grape or cherry tomatoes, halved
1/2 cup corn kernels
1/4 cup chopped green onions (white parts only)
1/4 cup chopped fresh chives
1 ripe avocado
juice of 1/2 lemon
Instructions:
-----------------------------------------------------
Cook pasta according to package directions until al dente. While pasta cooks, whisk together vinegar and garlic in a small bowl. Season with salt & 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 onion & chives. Toss gently. Pour dressing over pasta mixture and toss again, gently but thoroughly. Cover and refridgerate for at least 1 hour and up to 24 hours. Peel and slice avocado and toss with lemon juice. Use as garnish.
Additional comments:
-----------------------------------------------------
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.