Best Rotini And Black Bean Salad Recipes

ROTINI AND BLACK BEAN SALAD

Rotini and Black Bean Salad image

Categories Salad Bean Pasta Tomato Side Low Fat Avocado Corn Chill Vegan Self

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

8 oz whole-wheat rotini (or any pasta)
6 tbsp balsamic vinegar
1/2 tsp minced garlic
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
1 ripe avocado
Juice of 1/2 lemon

Steps:

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.

ROTINI AND BLACK BEAN SALAD

Rotini and Black Bean Salad image

Make and share this Rotini and Black Bean Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Black Beans

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces rotini pasta
1 (19 ounce) can black beans, drained and rinsed
1/2 cup grape tomatoes or 1/2 cup cherry tomatoes, halved
1/2 cup fresh corn kernels, blanched or 1/2 cup frozen corn kernels, thawed
1/4 cup chopped green onion (white parts only)
1/4 cup chopped fresh chives or 1/4 cup tender green parts of the green onion
2 tablespoons chopped fresh cilantro
1 ripe avocado (to garnish)
1/2 lemon, juice of
1/4-1/2 cup balsamic vinegar
1 teaspoon minced garlic
salt
fresh ground black pepper
1/4 cup extra virgin olive oil or 1/4 cup grapeseed oil

Steps:

Cook the rotini al dente, as directed on the package; drain and rinse briefly under cold running water; drain completely and set aside.
To make the dressing: whisk the vinegar, garlic, salt, and pepper together; slowly whisk in the olive oil until an emulsion forms.
Put the pasta in a large mixing/serving bowl.
Add in the beans, tomatoes, corn, green onions, chives, and cilantro; toss gently to combine.
Pour the dressing over the pasta mixture and toss gently again to coat.
Cover and refrigerate for at least 1 hour but up to 24 hours.
Right before you are ready to serve, peel and dice the avocado and toss it with the lemon juice.
Sprinkle the avocado over the salad and serve.

Nutrition Facts : Calories 282.8, Fat 11.3, SaturatedFat 1.6, Sodium 6.8, Carbohydrate 37.9, Fiber 7.3, Sugar 1.2, Protein 9.1

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