ROTINI AND BLACK BEAN SALAD
8 ounces tri-color rotini
1 15-ounce can black beans, rinsed and drained
1 8¾-ounce can corn, drained
1 bunch green onions, thinly sliced (white and light green parts only)
1 ripe avocado
1 tablespoon lemon juice
½ pint grape tomatoes, halved
Dressing:
¼ cup olive oil
2 tablespoons lime juice
2 tablespoons finely chopped fresh cilantro, or 2 teaspoons dried cilantro
1 teaspoon chili powder
¼ teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1. Cook rotini according to package directions until al dente. While rotini cooks, combine all dressing ingredients and mix well. Set aside. Drain rotini and rinse briefly under cold water. Drain completely.
2. Place rotini in a large bowl. Add beans, corn, and green onions. Toss gently. Pour dressing over rotini mixture and toss again, gently but thoroughly. Cover and refrigerate for at least 1 hour and up to 24 hours.
3. Just before serving, peel and chop avocado and toss with lemon juice. Add avocado and grape tomatoes to salad. Toss and serve immediately.
Makes 6 servings.
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