tropical black bean pasta salad

Healthy Harvest Pasta, Rotini, 10 oz (or other whole wheat pasta)
Red Onions, raw, 3 tbsp chopped
Garlic, 1 clove minced fine
Ginger Root, 1 tsp minced fine
Red Wine Vinegar, 3 tbsp
Canned pineapple (crushed, chunks or sliced, cut in small pieces) 1/2 cup
Pineapple Juice, 1/2 cup
Black beans, 1 cup (or one can, drained and rinsed)
Cheddar Cheese (or any preferred cheese, can omit altogether), 1/4 cup
Green beans (frozen), 1/2 cup
Sweet corn (frozen), 1/4 cup
Peas (frozen), 1/4 cup
Carrot, 1 raw, minced
2 TB Olive oil

Cook whole wheat pasta according to package directions. When the pasta is al dente, add the frozen veggies and give a stir, then immediately drain and run under cold water.

In another smallish bowl, mix olive oil and pineapple juice together. Add minced garlic and ginger, and mix some more. Add pineapple (cut in small pieces if in slices), carrot, and minced red onion. In a large bowl, mix all the cooled pasta, veggies, and pineapple mix in large bowl. Add black beans and cheddar cheese (you can use other cheese), and stir once more.

Cover with plastic wrap, and let the salad marinate for 2 or more hours, or overnight before serving.

Note: taste and add sweetener if desired. I used a TB of strawberry jam, mixed till more liquid before adding. It was DELICIOUS!!



Serving Size: Makes about 6- 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MINAMUM.