Tuesday, February 2, 2010

Black Bean Pasta Salad


12 oz. dry spiral pasta, cooked
1/2 cup grape or cherry tomatoes, cut in half
1/4 cup green onions, white parts only, sliced
1/2 cup corn
1 can black beans, drained & rinsed
6 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
1/2 minced garlic clove
1/4 cup chopped fresh chives
Optional-avocado, cubed
Optional-vegan bacon bits

Throw everything but the avocado & vegan bacon bits (if using) together in a large bowl & refridgerate at least a few hours before serving. Add avocado & vegan bacon bits right before eating. I prepare everything while the pasta is cooking, then rinse it with cold water. It doesn't take much time at all, is very colorful and delicious!


Natalie said...

I make a pasta salad very much like this one but I add hearts of palm trees instead of avocado.

melissa bastian. said...

Ooooh, what about hearts of palm AND avocado?! I may need to make this soon. :D

Vegan Dog's Life said...

Hearts of palm would be awesome in this! I'll have to try that next time. Mmmmm....