20 minutes prep time | Serves 8
1 pkg (16 oz) rotini pasta
2 cans (15 oz each) black beans, drained and rinsed
1 red onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small tomato, chopped
1 c fresh corn, blanched, or frozen corn, thawed (optional)
3 Tbsp fresh cilantro, chopped (optional)
8 large lettuce leaves
1/4 c balsamic vinegar
1 tsp minced garlic
Salt and pepper to taste
1/4 c extra-virgin olive oil
Cook the pasta al dente according to package directions. Drain and rinse under cold water. Drain well and place in a large bowl. Add the beans, onion, peppers and/or chiles, corn (if using), and cilantro. Toss gently to combine.
To make the dressing, whisk the vinegar, garlic, salt, and pepper together. Slowly whisk in the olive oil until thickened.
Pour the dressing over the pasta mixture and toss gently to coat. Cover and refrigerate for at least 2 hours or overnight. Serve on lettuce leaves.
Per serving: 344 Calories, 13 g Protein, 53 g Carbohydrates, 9 g Fiber, 9 g Total fat (1 g sat, 6 g mono, 2 g poly), 390 mg Sodium, Vitamin C, Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Folate, Iron, Vitamin A, B6, E, Pantothenic acid, Magnesium, Manganese, Phosphorus