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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Even people who don't like beans compliment me on this delicious salad! It's a favorite at family get-togethers and potlucks. The slimmed-down dressing gets little kick from cilantro and lime. —Teresa Smith of Huron, South Dakota Ingredients:
8 ounces uncooked bow tie pasta |
2/3 cup reduced-sodium chicken broth or vegetable broth |
3 garlic cloves, sliced |
1 can (15 ounces) black beans, rinsed and drained, divided |
1/2 cup fresh cilantro |
3 tablespoons lime juice |
2 tablespoons olive oil |
1 tablespoon tomato paste |
1-1/2 teaspoons dried oregano |
3/4 teaspoon salt |
1 medium zucchini, cut in half lengthwise and sliced |
1 medium sweet red pepper, chopped |
1 medium green pepper, chopped |
1/3 cup chopped red onion |
Directions:
1. Cook pasta according to package directions. Rinse with cold water and drain; set aside. In a small saucepan, bring broth and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until garlic is tender. Cool slightly.
2. Transfer to a food processor, add 1/4 cup black beans, cilantro, lime juice, oil, tomato paste, oregano and salt; cover and process until smooth.
3. Transfer to a large serving bowl. Stir in the pasta, zucchini, peppers, onion and remaining beans; toss gently to coat. Refrigerate until serving. Yield: 10 servings.
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