Recipe: Rotini and Black Bean Salad with Garlic-Balsamic Dressing (with tomatoes, corn and fresh herbs)

ALEX AND ANDY'S ROTINI AND BLACK BEAN SALAD

8 ounces whole-wheat rotini (or any pasta)
FOR THE DRESSING:
6 tablespoons balsamic vinegar (or to taste)
1/2 teaspoon minced garlic
3 tablespoons extra-virgin olive oil or grapeseed oil
FOR THE SALAD:
1 (19 oz) can black beans, drained and rinsed
1/2 cup grape tomatoes 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 tablespoon chopped fresh cilantro
FOR SERVING:
1 ripe avocado
Juice of 1/2 lemon

Cook pasta according to package directions until al dente.

While pasta cooks, whisk together vinegar and garlic in a small bowl. Season with salt and pepper. Slowly whisk in oil until dressing thickens. Set aside.

Drain pasta and rinse briefly under cold water. Drain completely.

Place pasta in a large bowl; add beans, tomatoes, corn, green onions, chives, and cilantro. Toss gently. Pour dressing over pasta mixture and toss again, gently but thoroughly. Cover and refrigerate at least 1 hour and up to 24 hours.

Peel and slice avocado and toss with lemon juice; use as garnish. Serve immediately.

Makes 6 servings
Source: Pasta Salad by Barbara Lauterbach and Reed Davis