ROTINI AND BLACK BEAN SALAD
Steps:
- 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.
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Pumza Madikane
[email protected]This salad was a bit bland for my taste. I added some extra spices and it was much better.
Mukul M
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the fact that it's so versatile. I've even added grilled chicken to it before.
Bellahone Elume
[email protected]I've made this salad several times and it's always a hit. It's a great way to use up leftover pasta and beans.
Faizan Rajput
[email protected]This salad is delicious! I love the combination of flavors and textures. It's also very easy to make, which is a plus.
Alvin Hanna
[email protected]I made this salad for a potluck and it was a huge success! Everyone loved it. I especially liked the fact that it's so easy to make. I'll definitely be making it again.
Pkukat Samuel
[email protected]This salad is amazing! I've made it several times now and it's always a hit. The combination of rotini pasta, black beans, corn, and tomatoes is perfect, and the dressing is light and flavorful. I also like to add some chopped red onion for an extra