Sunday, August 18, 2013

Southwest Pasta Salad with Blacck Beans and Avocado

Kathleen made this to take while she was babysitting and house sitting. It was easy to put together and tastes great during our HOT Texas summer!

Southwest Pasta Salad with Black Beans and Avocado

Serves 4

For salad:

½ lb. brown rice penne or rotini pasta, cooked according to package instructions and rinsed with cold water

2 Roma tomatoes, seeded and chopped

2 cups cooked black beans, or 1 (15 ounce) can rinsed and drained

3 scallions, white and dark green parts, thinly sliced

1/2 cup frozen corn kernels, thawed

1 medium avocado, diced

3/4 cup pepper jack cheese Beth's addition

For dressing:
1/4 cup parsley, finely chopped
1/4 cup cilantro, finely chopped

1 garlic clove

2 tbs. extra virgin olive oil

2 tbs. red wine vinegar

1 tbs. water

1/2 tsp. sea salt
1/2 tsp. chili powder

1/2 tsp. dried oregano

Combine pasta, tomatoes, beans, scallions, and corn in a large mixing bowl.

In a blender or food processor, combine all ingredients for the dressing and blend until smooth. Toss dressing with the salad ingredients. Taste and adjust seasoning if desired. Refrigerate salad for at least 1 hour or up to 8 hours.

Stir in the avocado just before serving. Serve chilled.

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