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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 184.4
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.6 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 6.9 g
  • Protein: 8.9 g

View full nutritional breakdown of Summer Black Bean Pasta Salad calories by ingredient
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Summer Black Bean Pasta Salad

Submitted by: TRAVELNISTA

Introduction

Great dish to bring to a summer cookout as there is no mayo involved. Leftovers make great lunches for the week. Great dish to bring to a summer cookout as there is no mayo involved. Leftovers make great lunches for the week.
Number of Servings: 12

Ingredients

    pound favorite small pasta ( I love the mini shells or bow ties)
    2 cans black beans, rinsed and drained
    2 cups of cherry tomatoes cut in half
    2 ears fresh corn or 2 cups frozen corn kernels
    1 small red bell pepper, seeded and chopped
    1/2 red onion, chopped
    fresh basil leaves to taste ( I use at least 10 large basil leaves)
    1 large garlic clove (put thru a garlic press)
    1 tablespoon of balsamic vinegar
    2 tablespoons extra virgin olive oil
    Salt and pepper to taste

Directions

Cook pasta al adente. *

If using frozen corn you must let it defrost about 20 minutes before adding it to mixture. Take it out of freezer before you boil the pasta.Let stand at least 20 minutes for corn to fully defrost.

Combine all of the ingredients in a large bowl. I chiffonade the basil into tiny threads because it looks pretty.

Mix well and let salad sit for about 15 minutes before serving so that the flavors meld. Tastes even better the next day.

* this makes an excellent salad with or without the pasta - you decide.


Serving Size: 12 1-cup

Number of Servings: 12

Recipe submitted by SparkPeople user TRAVELNISTA.





TAGS:  Vegetarian Meals |

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