Cooking for two is boring -- I want to cook for the entire blogosphere!

Friday, August 17

Summer Bean Salad with Lime Vinaigrette

I've been making a variation of this salad all summer. I don't think I've ever actually made it as directed below, but it's the kind of thing that lends itself to variation. I love the crunch of cucumber, the sweetness of fresh corn, and the sweet-tartness of fresh summer tomatoes. The part that pulls the recipe together is the yummy lime vinaigrette. The proportions are spot on and this is a great way to use up limes if, like me, you bought 15 one day when they were on sale at 15/$1.

Summer Bean Salad with Lime Vinaigrette

3/4 cup uncooked small macaroni
1 1/2 cups halved grape tomatoes
3/4 cup diced peeled avocado
1/2 cup chopped seeded poblano chile
1/2 cup chopped cucumber
1/3 cup chopped red onion
2 tbsp chopped fresh cilantro
1 (15 oz) can black beans, drained & rinsed
2 tsp lime zest
2 tbsp lime juice
1 tbsp cider vinegar
2 tsp olive oil
1 clove garlic (3/4 tsp), minced
3/4 tsp salt
1/8 tsp ground red pepper

  • Cook pasta according to package directions. Drain and cool completely.
  • Combine the tomatoes, avocado, poblano, cucumber, onion, cilantro, and beans in a medium bowl, stirring to combine.
  • Combine zest, juice, vinegar, oil, garlic, salt & pepper in small bowl, whisking well. Add pasta and lime vinaigrette to veggie mixture; toss to combine.
*From Cooking Light magazine