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:

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

Preparation:

• 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)

Enjoy!