10/4/2022 0 Comments Pasta Salad with Black BeansBy 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.
Ingredients: 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 Instructions: 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. Enjoy!
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