|T O P I C R E V I E W
||Posted - Jul 24 2006 : 11:56:08 AM
OK, Julie Houle and Aaron Tarnow DARED ME to start a recipes section in the NordicSkiRacer.com Forums. Well, here it is, and here's the first recipe.
This salad was very well received at a post-mountain bike ride potluck. It's yummy, and better fresh but still good the next day. The recipe comes from Cooking Light.
Summer Black Bean and Pasta Salad
Drain the pasta, and rinse it immediately with cold water to cool it quickly. If you can't find ditalini pasta, substitute tubetti or small elbow macaroni.
3/4 cup uncooked ditalini (very short tube-shaped macaroni, 3 ounces)
1 1/2 cups halved grape tomatoes
3/4 cup diced peeled avocado
1/2 cup chopped seeded poblano chile (about 1)
1/2 cup chopped cucumber
1/3 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 (15-ounce) can black beans, drained and rinsed
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
2 teaspoons extravirgin olive oil
3/4 teaspoon bottled minced garlic
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 medium lime, cut in 4 wedges
Cook pasta according to package directions, omitting salt and fat. Drain and cool completely.
Combine the tomatoes, avocado, poblano, cucumber, onion, cilantro, and beans in a medium bowl, stirring well. Combine rind, juice, vinegar, oil, garlic, salt, and pepper in a small bowl, stirring well with a whisk. Add pasta and lime mixture to bean mixture; toss to combine. Serve with lime wedges.
Yield: 4 servings (serving size: 1 1/2 cups pasta and 1 lime wedge)
NUTRITION PER SERVING
CALORIES 214(30% from fat); FAT 7.1g (sat 1.1g,mono 4.4g,poly 0.9g); PROTEIN 7.3g; CHOLESTEROL 0.0mg; CALCIUM 47mg; SODIUM 656mg; FIBER 7.2g; IRON 2.4mg; CARBOHYDRATE 35.5g
Cooking Light, JUNE 2006