Rotini and Black Bean Salad

• 8 oz whole-wheat rotini (or any pasta)
• 6 tbsp balsamic vinegar
• 1/2 tsp minced garlic
• 3 tbsp extra-virgin olive oil (or grapeseed oil)
• 1 can (19 oz) black beans, drained and rinsed
• 1/2 cup grape or cherry tomatoes, halved
• 1/2 cup fresh corn kernels, blanched (or frozen corn, thawed)
• 1/4 cup chopped green onions, white parts only
• 1/4 cup chopped fresh chives
• 1 tbsp chopped fresh cilantro
• 1 ripe avocado
• Juice of 1/2 lemon

1. Cook pasta according to package directions until al dente.
2. While pasta cooks, whisk together vinegar and garlic in a small bowl.
3. Season with salt and pepper.
4. Slowly whisk in oil until dressing thickens.
5. Set aside.
6. Drain pasta and rinse briefly under cold water.
7. Drain completely.
8. Place pasta in a large bowl; add beans, tomatoes, corn, green onions, chives, and cilantro.
9. Toss gently.
10. Pour dressing over pasta mixture and toss again, gently but thoroughly.
11. Cover and refrigerate at least 1 hour and up to 24 hours.
12. Peel and slice avocado and toss with lemon juice; use as garnish.
13. Serve immediately.

rotini, balsamic vinegar, garlic, extravirgin olive oil, black beans, grape, fresh corn kernels, green onions, fresh chives, fresh cilantro, avocado, lemon

Taken from www.epicurious.com/recipes/food/views/rotini-and-black-bean-salad-230225 (may not work)