8oz rotini pasta, cooked according to packaged directions
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
¼ cup extra virgin olive oil
1 can black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup corn (my use frozen, fresh or canned)
¼ c green onions
1 tablespoon fresh cilantro or parsley, chopped
Mix oil, vinegar and garlic together. Season with salt and pepper to taste. Set aside. Mix pasta and other ingredients together in a large bowl. Pour dressing over the top. Toss gently to combine. Refrigerate at least one hour, up to 24 hours.
**Note-to make this a main dish, add cheese cubes and or cubed chicken.
Slow Cooking equals Slow Living
1 month ago