Ingredients
8
oz whole-wheat rotini (or any pasta)
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
Directions
1.
Cook pasta according to package directions until al dente. While pasta cooks, whisk together vinegar and garlic in a small bowl. Season with salt and pepper. Slowly whisk in oil until dressing thickens. Set aside. Drain pasta and rinse briefly under cold water. Drain completely. Place pasta in a large bowl; add beans, tomatoes, corn, green onions, chives, and cilantro. Toss gently. Pour dressing over pasta mixture and toss again, gently but thoroughly. Cover and refrigerate at least 1 hour and up to 24 hours. Peel and slice avocado and toss with lemon juice; use as garnish. Serve immediately.
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