If you like, omit the pasta and use the black bean salsa over meats and fish. I garnished it with diced avocado at the very end because they discolor fast once they are peeled.
2 cups corn
2 cups penne - cooked
2 cups tomatoes - chopped
2 cups cucumber - seeded and chopped
3/4 cup onions - chopped
3/4 cup cilantro - chopped
2 jalapeno chile pepper - seeded and chopped
15 ounces black beans - drained
1/2 cup cider vinegar
3 tablespoons olive oil
2 teaspoons sugar
1/2 teaspoon salt
In a large bowl, combine corn, penne, tomatoes, cucumber, onions, cilantro, chiles, beans, and vinegar. Let stand at room temperature for 30 minutes to blend flavors, or refrigerate until serving time.
Just before serving,in a small bowl, combine oil, sugar, and salt; mix well. Add to salad; toss gently.
Calories: 398 Calories From Fat: 19%
Protein: 19g Carbohydrate: 66g
Cholesterol: 0mg Sodium: 205mg