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Summer Black Bean and Pasta Salad

Summer Black Bean and Pasta Salad

Drain the pasta, and rinse it immediately with cold water to cool it quickly. If you can't find ditalini pasta, substitute tubetti or small elbow macaroni.

Cooking Light JUNE 2006

  • Yield: 4 servings (serving size: 1 1/2 cups pasta and 1 lime wedge)

Ingredients

  • 3/4 cup uncooked ditalini (very short tube-shaped macaroni, 3 ounces)
  • 1 1/2 cups halved grape tomatoes
  • 3/4 cup diced peeled avocado
  • 1/2 cup chopped seeded poblano chile (about 1)
  • 1/2 cup chopped cucumber
  • 1/3 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 teaspoons grated lime rind
  • 2 tablespoons fresh lime juice
  • 1 tablespoon cider vinegar
  • 2 teaspoons extravirgin olive oil
  • 3/4 teaspoon bottled minced garlic
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 medium lime, cut in 4 wedges

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and cool completely.

Combine the tomatoes, avocado, poblano, cucumber, onion, cilantro, and beans in a medium bowl, stirring well. Combine rind, juice, vinegar, oil, garlic, salt, and pepper in a small bowl, stirring well with a whisk. Add pasta and lime mixture to bean mixture; toss to combine. Serve with lime wedges.

Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 30%
  • Fat: 7.1g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 7.3g
  • Carbohydrate: 35.5g
  • Fiber: 7.2g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 656mg
  • Calcium: 47mg
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Summer Black Bean and Pasta Salad recipe

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