Black Bean Pasta Salad

Adapted from Cooking Light

3/4 cup uncooked tubetti or ditalini pasta (3 oz)
1 pint grape tomatoes, halved
3/4 cup avocado, diced and peeled
1/2 cup poblano chili, seeded and chopped (1 large)
1 English cucumber, seeded, cut into ¾-inch pieces
1/3 cup chopped red onion
2 Tbsp fresh cilantro, chopped
(1) 15-oz can black beans, drained and rinsed
2 Tbsp lime zest
2 Tbsp fresh lime juice
1 Tbsp Aunt Charlene's Italian Apple Vinegar
2 tsp Vera Jane's Extra-Virgin Olive Oil
3/4 tsp garlic, minced
3/4 tsp sea salt
1/4 tsp Cayenne pepper
1 lime, cut into 4 wedges

Cook pasta according to package directions. Drain and rinse with cold water to cool it quickly. Combine tomatoes, avocado, poblano, cucumber, onion, cilantro, and beans in a medium bowl, stirring well. Combine zest, juice, vinegar, oil, garlic, salt, and pepper in a small bowl, stirring well with a whisk. Add pasta and dressing to vegetable mixture; toss to combine. Serve with lime wedges.

Makes 4 servings

Per serving: 326 calories; 9g total fat; 1g saturated fat; 0mg cholesterol; 462mg sodium; 53g total carbohydrates; 14g protein;

Allergy Warning: Contains Wheat

Click here for a printable version