ChristineP
06-17-2007, 08:13 PM
Hi all,
I made this one for our annual block party, and it was excellent! A nice serving for the points, too. Could be easily made Core as well!
Enjoy!
Christine
P.S. I added some extra garlic powder and red cayenne pepper for some additional zip!
Summer Black Bean and Pasta Salad
3/4 cup uncooked ditalini (very short tube-shaped macaroni, 3 ounces)
1 1/2 cups halved grape tomatoes
3/4 cup diced peeled avocado
1/2 cup chopped seeded poblano chile (about 1)
1/2 cup chopped cucumber
1/3 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 (15-ounce) can black beans, drained and rinsed
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
2 teaspoons extravirgin olive oil
3/4 teaspoon bottled minced garlic
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 medium lime, cut in 4 wedges
Cook pasta according to package directions, omitting salt and fat. Drain and cool completely.
Combine the tomatoes, avocado, poblano, cucumber, onion, cilantro, and beans in a medium bowl, stirring well. Combine rind, juice, vinegar, oil, garlic, salt, and pepper in a small bowl, stirring well with a whisk. Add pasta and lime mixture to bean mixture; toss to combine. Serve with lime wedges.
4 servings (serving size: 1 1/2 cups pasta and 1 lime wedge)
CALORIES 214(30% from fat); FAT 7.1g (sat 1.1g,mono 4.4g,poly 0.9g); PROTEIN 7.3g; CHOLESTEROL 0.0mg; CALCIUM 47mg; SODIUM 656mg; FIBER 7.2g; IRON 2.4mg; CARBOHYDRATE 35.5g
Nancy Hughes, Cooking Light, JUNE 2006
I made this one for our annual block party, and it was excellent! A nice serving for the points, too. Could be easily made Core as well!
Enjoy!
Christine
P.S. I added some extra garlic powder and red cayenne pepper for some additional zip!
Summer Black Bean and Pasta Salad
3/4 cup uncooked ditalini (very short tube-shaped macaroni, 3 ounces)
1 1/2 cups halved grape tomatoes
3/4 cup diced peeled avocado
1/2 cup chopped seeded poblano chile (about 1)
1/2 cup chopped cucumber
1/3 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 (15-ounce) can black beans, drained and rinsed
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
2 teaspoons extravirgin olive oil
3/4 teaspoon bottled minced garlic
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 medium lime, cut in 4 wedges
Cook pasta according to package directions, omitting salt and fat. Drain and cool completely.
Combine the tomatoes, avocado, poblano, cucumber, onion, cilantro, and beans in a medium bowl, stirring well. Combine rind, juice, vinegar, oil, garlic, salt, and pepper in a small bowl, stirring well with a whisk. Add pasta and lime mixture to bean mixture; toss to combine. Serve with lime wedges.
4 servings (serving size: 1 1/2 cups pasta and 1 lime wedge)
CALORIES 214(30% from fat); FAT 7.1g (sat 1.1g,mono 4.4g,poly 0.9g); PROTEIN 7.3g; CHOLESTEROL 0.0mg; CALCIUM 47mg; SODIUM 656mg; FIBER 7.2g; IRON 2.4mg; CARBOHYDRATE 35.5g
Nancy Hughes, Cooking Light, JUNE 2006