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...

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