Balsamic Corn and Black Bean Salad
8 oz whole wheat rotini noodles
1/2 teaspoon minced garlic
6 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
2 cups black beans, rehydrated, drained and rinsed
2 cups grape or cherry tomatoes, halved
2 cups sweet corn kernels
1/4 cup chopped green onions
1/4 cup chopped fresh chives
1/2 cup fresh cilantro leaves
1 ripe avocado
Juice of 1/2 a lemon
Step 1: Cook pasta according to package directions until al dente. While pasta cooks, in a small bowl whisk together vinegar, garlic, oil, salt and pepper to taste. Set aside. Drain pasta and rinse briefly under cold water.
Step 2: In a large bowl put the pasta, beans, corn, tomatoes, green onions, chives and cilantro. Toss gently. pour dressing over pasta mixture and toss again.
Step 3: Drizzle a little lemon juice over the top and serve warm with a slice of avocado or refrigerate for an hour and serve cold.
Yield: six large servings.
Nutrition per serving: 346 calories, 13 grams fat, 11 grams protein, 50 grams carbohydrates and 10 grams fiber. That's 7 Weight Watcher's Points per serving.