- 8 oz whole-wheat rotini (or any pasta)
- 6 tbsp balsamic vinegar
- 1/2 tsp minced garlic
- 3 tbsp extra-virgin olive oil (or grapeseed oil)
- 1 can (19 oz) black beans, drained and rinsed
- 1/2 cup grape or cherry tomatoes, halved
- 1/2 cup fresh corn kernels, blanched (or frozen corn, thawed)
- 1/4 cup chopped green onions, white parts only
- 1/4 cup chopped fresh chives
- 1 tbsp chopped fresh cilantro
- 1 ripe avocado
- Juice of 1/2 lemon
- Cook pasta according to package directions until al dente. While pasta cooks, whisk together vinegar and garlic in a small bowl. Season with salt and pepper. Slowly whisk in oil until dressing thickens. Set aside. Drain pasta and rinse briefly under cold water. Drain completely. Place pasta in a large bowl; add beans, tomatoes, corn, green onions, chives, and cilantro. Toss gently. Pour dressing over pasta mixture and toss again, gently but thoroughly. Cover and refrigerate at least 1 hour and up to 24 hours. Peel and slice avocado and toss with lemon juice; use as garnish. Serve immediately.