Ingredients
- 8 oz whole-wheat rotini (or any pasta)
6 tbsp balsamic vinegar
1/2 tsp minced garlic
3 tbsp 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 tbsp 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).
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter