Here is my version of the recipe:
Ingredients:
- 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)
That recipe is actually really good. The avocado and edamame are the best parts!
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