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Ingredients

• 8 oz whole-wheat rotini (or any pasta)
• 6 tablespoons balsamic vinegar
• 1/2 teaspoon minced garlic
• 3 tablespoons extra-virgin olive oil (or grapeseed oil)
• 1 can (19 oz) black beans, drained and rinsed
• 1/2 cup grape or cherry tomatoes, halved
• 1/2 cup fresh corn kernels, blanched (or frozen corn, thawed)
• 1/4 cup chopped green onions, white parts only
• 1/4 cup chopped fresh chives
• 1 tablespoon chopped fresh cilantro
• 1 ripe avocado
• Juice of 1/2 lemon

Description

Few Summer Lunches Are As Nutritious And Filling As This Chilled Southwestern Meal From The New Pasta Salad Cookbook By Barbara Lauterbach (Chronicle Books). The Recipe Features Whole-wheat Rotini — That Is, Healthy Carbs — For A Fix Of Fiber, R

Self