Hungry Haley

it's more than food

Black Bean Pasta Salad (Vegan, GF)

Haley HansenComment

I'm realizing many things as this year rushes without consideration for my feelings, my workload, or my semi-unplanned summer. Like, hello? Don't you know that this year has gone by way too fast? That I still have an unquantifiable amount of chemistry to mentally grasp before I move on to other studies? That I need just a little more time to find summer classes and a summer job? 

And don't you know that my cupboard, pantry and fridge/freezer haven't had time to be emptied of their contents just dying to be utilized for recipes?? Come on! 

Since I can't stop time or even slow it down, I figured some quick and easy pasta salad would be a proper recipe to kick off this use-up-as-much-as-possible-in-the-next-three-weeks challenge. Don't you think? 

"Challenge accepted," she said, sliding onto her hungry tongue a fork-full of hearty, protein-rich pasta salad just bursting with simple ingredients and summer-time flavor. 

Makes about 6 cups

For the salad:
1 package Trader Joe's Black Bean Fusilli
2 cups spinach
1 cup halved cherry tomatoes
1 cup frozen corn, thawed
Cilantro, chopped

For the dressing: 
Juice from one lime
1 garlic clove, minced (or 2 tsp. minced garlic) 
3 tbsp. Coconut Garlic Aminos
1 tbsp. maple syrup

  1. Cook the pasta according to package directions, then remove from heat, strain and rinse with cold running water. Set aside. 
  2. Use this time to prep the other ingredients and dressing, unless you did it beforehand, in which case, go you! Toss everything in a big bowl and stir to combine. 
  3. Refrigerate 30 minutes-1 hour to let the flavors marinate, then serve immediately or keep refrigerated until you're ready to eat. 
  4. Enjoy!