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Recipe
Bow Ties With Black Bean Salsa And Cherry Tomatoes Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 4 servings | |
| Calories 427 | |
| Calories from Fat 74 | 17% |
| Total Fat 8.44g | 11% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 152mg | 6% |
| Potassium 1600mg | 46% |
| Total Carbs 67.14g | 18% |
| Dietary Fiber 16.3g | 54% |
| Sugars 2.37g | 2% |
| Protein 23.14g | 37% |
Ingredients Convert Measures
- 8 ounce bow ties or possibly elbows, uncooked
- Or possibly other medium pasta shape
- 2 Tbsp. olive or possibly vegetable oil
- 1 bn scallions
- trimmed and thinly sliced
- (green and white parts)
- 1 1/2 tsp grnd cumin
- 1 1/2 Tbsp. fresh lime juice
- 15 ounce canned black beans, rinsed and liquid removed
- 1/4 tsp salt or possibly to taste
- freshly grnd black pepper, to taste
- 8 x cherry tomatoes, cut into quarters
- 2 Tbsp. minced fresh cilantro
Directions
- Prepare the pasta according to the package directions. While the pasta is cooking, heat the oil in a medium saucepan over medium heat. Add in the scallions and cumin and cook for 2 min. Remove from the heat and stir in the lime juice. Add in the beans, salt, and pepper and toss. (The salsa can be made and refrigerated up to one day in advance.)
- Just before draining the pasta, measure 1/2 c. of the cooking liquid and pour it into the salsa. Drain the pasta, return it to the pot, and add in the salsa.
- Cook over medium heat till the sauce is boiling and thick sufficient to lightly coat the pasta. Remove from the heat and gently stir in the tomatoes and cilantro.
- Serves 4.
- Cuisine:"African/middle Eastern"
