By Jess Kehoe
This is a yummy bean and pasta salad with a deliciously creamy dressing! This was a hit in my house, and a great meal with easy, minimal cooking, and as a bonus, great for lunch leftovers. This is a vegan recipe full of flavor, and avocado is the secret ingredient in the dressing that gives it a great creaminess. You can also make this salad with mixed salad greens instead of pasta for something a little lighter, or gluten free.
1/2 cup thinly sliced red onion
1 ripe avocado, pitted and roughly chopped
1/4 cup cilantro
1/4 cup lime juice
2 tablespoons extra-virgin olive oil
1 clove of garlic
1/2 teaspoon salt
1 lb pasta
1 pint grape tomatoes, cut in half
1 green pepper, cut into bite sized pieces (I also used 1/2 red pepper in addition for nice color!)
1 15 ounce can black beans
1 15 ounce can sweet corn
Cook the pasta as directed and while this is going you can make the dressing. Combine the avocado, cilantro, lime juice, oil, garlic and salt in a mini food processor, I used an inversion blender, and process until smooth and creamy. Drain the pasta and place it in a large bowl. Add the remaining ingredients and toss to coat with the dressing.