meatless monday: rotini and black bean salad

Yesterday was the 2nd Annual Love Fest/Potluck with the Northfield mommas. It turned out to be a beautiful afternoon with the greenest body of water I've ever seen, Lake Byllesby, as the background. Anyway, it was great to get all of the families together once again. I will no doubt remember this potluck as the one where Thisbe ran away. And away. And away. :)

In any event, today's recipe is the pasta salad (yes, another pasta recipe) I made for the potluck. Of course, all credit goes to Epicurious/Self Magazine.

Rotini and Black Bean Salad

8 oz whole-wheat rotini (or any pasta)
6 tbsp balsamic vinegar
1/2 tsp minced garlic
3 tbsp extra-virgin olive oil (or grapeseed oil)
1 can (19 oz) 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 green onions, white parts only
1/4 cup chopped fresh chives
1 tbsp chopped fresh cilantro
1 ripe avocado
Juice of 1/2 lemon

Cook pasta according to package directions until al dente. While pasta cooks, whisk together vinegar and garlic in a small bowl. Season with salt and pepper. Slowly whisk in oil until dressing thickens. Set aside. Drain pasta and rinse briefly under cold water. Drain completely. Place pasta in a large bowl; add beans, tomatoes, corn, green onions, chives, and cilantro. Toss gently. Pour dressing over pasta mixture and toss again, gently but thoroughly. Cover and refrigerate at least 1 hour and up to 24 hours. Peel and slice avocado and toss with lemon juice; use as garnish. Serve immediately.