Rotini And Black Bean Salad Recipes

Steps:

• Cook the rotini al dente, as directed on the package; drain and rinse briefly under cold running water; drain completely and set aside.
• To make the dressing: whisk the vinegar, garlic, salt, and pepper together; slowly whisk in the olive oil until an emulsion forms.
• Put the pasta in a large mixing/serving bowl.
• Add in the beans, tomatoes, corn, green onions, chives, and cilantro; toss gently to combine.
• Pour the dressing over the pasta mixture and toss gently again to coat.
• Cover and refrigerate for at least 1 hour but up to 24 hours.
• Right before you are ready to serve, peel and dice the avocado and toss it with the lemon juice.
• Sprinkle the avocado over the salad and serve.

Steps:

• Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Steps:

• 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.

Steps:

• Place rotini, cut up tomatoes, onion, green pepper, and cucumber in a large. bowl, set aside.
• In a saucepan, add sugar, salad oil, ketchup, vinegar, salt, paprika and pepper.Heat until sugar dissolved, and blend well,
• When the sauce cools, pour over veggies, and refrigerate for an hour. Serves 8-10.

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat olive oil in a large skillet over medium heat. Add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes.
• Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.
• Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.

Steps:

• Cook and drain pasta as directed on package.
• While pasta is cooking, spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 3 to 5 minutes, stirring occasionally, until crisp-tender.
• Stir in tomatoes, tomato sauce, chili powder, cumin and salt. Cook over medium heat 5 minutes, stirring occasionally.
• Stir in beans and corn. Cook 5 to 8 minutes, stirring occasionally, until corn is tender.
• Stir in pasta. Cook, stirring occasionally, until hot. Sprinkle with cheese.