Rotini and Black Bean Salad | Oregonian Recipes

Ingredients

• 8 ounces whole-wheat rotini (or any pasta)
• 6 tablespoons balsamic vinegar
• 1/2 teaspoon minced garlic
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil or grapeseed oil
• 1 16-ounce can black beans, drained and rinsed
• 1/2 cup grape or cherry tomatoes, halved
• 1/2 cup fresh corn kernels, blanched (or frozen corn, thawed)
• 1/4 cup chopped scallions, white parts only
• 1/4 cup chopped fresh chives
• 1 tablespoon chopped fresh cilantro
• 1 ripe avocado
• Juice of 1/2 lemon