- 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
Summer Black Bean Pasta SaladSubmitted by: TRAVELNISTA
IntroductionGreat 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.
½ 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
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.