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BLACK BEAN PASTA TOPPED WITH AN HEIRLOOM TOMATO SALSA AND A CHILI LIME VINAIGRETTE
EXPLORECUISINE19Ingredients
┅Seconds
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Description
Thanks Made to Glow for the great recipe idea.
Ingredients
US|METRIC
2 SERVINGS
- 1 tsp chili powder
- 1/2 tsp cumin
- 4 TB extra virgin olive oil
- 1/2 tsp jalapeño, seeded and minced (optional)
- Juice from 1 lime
- 1 to 1 1/2 tsp (use more if your lime is not that tart) white vinegar
- A pinch of garlic powder, turmeric, and salt
- Combine the dressing ingredients in a small bowl or glass jar. I like to use a small glass jar so that I can simply shake to combine and I can easily save any leftovers to put on dishes throughout the week.
- Black Bean Pasta and Heirloom Tomato Salsa:
- 1/2 box (4 oz) Explore Cuisine Black Bean Spaghetti
- Several large handfuls of spinach, chopped into large pieces
- 4-5 medium heirloom (or regular) tomatoes, chopped
- 1/2 to 1 jalapeño, seeded and chopped (optional)
- Juice from 1/2 lime
- 1-2 scallions, chopped
- 1/2 avocado, sliced into large slices
- 1/8 – 1/4 cup cilantro, chopped
- 2 TB pumpkin seeds
- Salt (to taste)
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Directions
- Combine the first six ingredients to create the Chili Lime Dressing.
- Boil 4 cups of water, pour in half a box of organic black bean spaghetti, cook for 7 mins. drain.
- While the pasta is cooking, combine the chopped tomatoes and jalapeño with 1/3 of the chopped scallions, a generous squeeze of lime, and salt (to taste). Let it sit to the side to let the flavors come together.
- When the pasta is done, drain it and let it cool for a couple of minutes. Combine the pasta with the chopped spinach in a medium-sized bowl. Pour a bit of the dressing (enough for a light, even coating) over top and toss it all together.
- Once the pasta and spinach have been mixed with the dressing, plate your servings. Top with the salsa and then garnish with scallions, cilantro, pumpkin seeds, and avocado. Drizzle a bit more dressing on top and spritz with lime if you wish. Enjoy!
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