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Black Bean Bow Tie Salad

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    10 servings

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

  • 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.
  • 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.
  • Transfer to a large serving bowl. Stir in the pasta, zucchini, peppers, onion and remaining beans; toss gently to coat. Refrigerate until serving.
Nutrition Facts
1 cup: 159 calories, 4g fat (1g saturated fat), 0 cholesterol, 352mg sodium, 26g carbohydrate (0 sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

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