Vegetarian

Summer Black Bean Pasta Salad takes 25 minutes to prepare.

Summer Black Bean Pasta Salad takes 15 minutes to cook.

Summer Black Bean Pasta Salad makes 12 servings.

The ingredients for Summer Black Bean Pasta Salad are:

? pound favorite small pasta ( I love the mini shells or bow ties)
2 cans black beans, rinsed and drained
2 cups of cherry tomatoes cut in half
2 ears fresh corn or 2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
fresh basil leaves to taste ( I use at least 10 large basil leaves)
1 large garlic clove (put thru a garlic press)
1 tablespoon of balsamic vinegar
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Here is how you make Summer Black Bean Pasta Salad:

Cook pasta al adente. *If using frozen corn you must let it defrost about 20 minutes before adding it to mixture. Take it out of freezer before you boil the pasta.Let stand at least 20 minutes for corn to fully defrost. Combine all of the ingredients in a large bowl. I chiffonade the basil into tiny threads because it looks pretty.Mix well and let salad sit for about 15 minutes before serving so that the flavors meld. Tastes even better the next day.* this makes an excellent salad with or without the pasta - you decide.Serving Size: 12 1-cupNumber of Servings: 12Recipe submitted by SparkPeople user TRAVELNISTA.

The nutritional information for Summer Black Bean Pasta Salad is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 184.4

• Total Fat: 3.3 g
• Cholesterol: 0.0 mg
• Sodium: 15.6 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 6.9 g
• Protein: 8.9 g