Black Bean Pasta Salad (Recipe)

This healthy, colorful dish is courtesy of Lori Beinhauer. The Rehoboth Beach resident is a plant-based diet advocate and consultant and author of the forthcoming book “Vegan Picnic.”


Published:

Ingredients:

1 7-ounce package black bean pasta
2 cups fresh corn or frozen corn thawed
1 28-ounce can diced tomatoes
4 garlic cloves minced
1 medium onion finely diced
1 1/2 teaspoons ground cumin
3 teaspoons chili powder
juice of 2 limes
2 teaspoons rice vinegar
2 tablespoons chopped fresh cilantro
 

Instructions:

In a large saucepan cook the black bean pasta in low boiling water just until tender, about two minutes despite package directions.
Drain and rinse the pasta and cut to bite size.
In a large bowl toss the pasta with the rest of the ingredients.  

Edit ModuleShow Tags
Edit ModuleShow Tags Edit Module
Edit ModuleShow Tags Edit ModuleShow Tags
To subscribe to a newsletter(s), just check the appropriate box(es) and click the button below.

Click here to see the complete form.
Email:
Type: HTML Text
  Select one or more of the newsletters below:
Delaware Today Newsletter
Delaware Today
VIP Invitations & Special Offers
   
 
Edit Module