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.”
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
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.