Wednesday, February 9, 2011

My Favorite Pregnancy Recipe

I think there must be something in this salad that my pregnant body is in dire need of...  I have made a batch of this semi-tweaked recipe for Rotini & Black Bean Salad about twice a month, for the past 8 months.  Each batch usually lasts me about 4-5 days, since my husband is not a big fan of it.  It's a perfect meal to bring to work for lunch. 

Here is my version of the recipe:

  • whole wheat rotini (13 oz. box)
  • 6 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 tsp. minced garlic
  • dash of onion powder
  • 1 can (19 oz.) black beans, drained and rinsed
  • 3/4 cup grape tomatoes, halved
  • 3/4 cup frozen mukimame (shelled edamame), thawed
  • 1 cup frozen corn kernels, thawed
  • 1 ripe avocado
  • juice of 1/2 a lemon
  • cook pasta according to package directions until al dente
  • whisk together garlic, onion powder, and balsamic vinegar in a small bowl and season with salt and pepper
  • slowly whisk in oil until dressing thickens and set aside
  • drain pasta and rinse under cold water
  • place pasta in large bowl
  • add beans, tomatoes, mukimame, and corn
  • toss gently
  • pour dressing over pasta mixture and toss
  • cover and refrigerate at least an hour before serving
  • peel and slice avocado and toss with lemon juice (use as garnish)

    1 comment:

    1. That recipe is actually really good. The avocado and edamame are the best parts!