Macaroni with black bean salsa and cherry tomatoes

1 1/2 cup. elbow macaroni or other medium pasta shape
3 Tbsp olive oil
1 bunch scallions (about 5-6)
1 1/4 tsp ground cumin
2 1/4 Tbsp fresh lime juice
1/8 tsp salt or to taste
1 tsp black pepper or to taste
12 cherry tomatoes, rinsed and quartered
3 Tbsp. chopped fresh cilantro

Prepare pasta according to package directions. While pasta is cooking, prepare black bean salsa; heat the oil in a medium saucepan over medium heat; add green onions and cumin and cook for 2 minutes. Remove from heat and stir in lime juice. Add the beans, salt and pepper and toss to coat. (this salsa can be made and refrigerated for up to 1 day in advance.) Just before draining the pasta, measure 1/2 cup of the cooking water into the black bean salsa; blend well. Drain the pasta, return it to the pot and add the bean mixture. Cook over medium heat until the sauce is boiling and thick enough to lightly coat the pasta. Remove from heat and gently stir in cherry tomatoes and cilantro. Serve immediately.

Makes 8 (1-cup) servings or 16 (1/2 cup servings).
Calories listed is for 1 cup.

Number of Servings: 8

Recipe submitted by SparkPeople user LADYDUNN.