Summer Black Bean and Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Drain the pasta, and rinse it immediately with cold water to cool it quickly. If you can't find ditalini pasta, substitute tubetti or small elbow macaroni. Ingredients:
3/4 cup uncooked ditalini (very short tube-shaped macaroni, 3 ounces) |
1 1/2 cups halved grape tomatoes |
3/4 cup diced peeled avocado |
1/2 cup chopped seeded poblano chile (about 1) |
1/2 cup chopped cucumber |
1/3 cup chopped red onion |
2 tablespoons chopped fresh cilantro |
1 (15-ounce) can black beans, drained and rinsed |
2 teaspoons grated lime rind |
2 tablespoons fresh lime juice |
1 tablespoon cider vinegar |
2 teaspoons extravirgin olive oil |
3/4 teaspoon bottled minced garlic |
3/4 teaspoon salt |
1/8 teaspoon ground red pepper |
1 medium lime, cut in 4 wedges |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and cool completely.
2. Combine the tomatoes, avocado, poblano, cucumber, onion, cilantro, and beans in a medium bowl, stirring well. Combine rind, juice, vinegar, oil, garlic, salt, and pepper in a small bowl, stirring well with a whisk. Add pasta and lime mixture to bean mixture; toss to combine. Serve with lime wedges.
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