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Black Bean Pasta topped with an Heirloom Tomato Salsa and a Chili Lime Vinaigrette

Posted by Alex on

Serves 2 large main portions

Chili Lime Vinaigrette:

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:

About 1/2 package of black bean pasta (Explore Asian Organic Black Bean Spaghetti, 7.05-Ounce (Pack of 6) (see note at bottom of post – you may have leftovers as it makes a lot of pasta)
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)

For cooking directions click here:

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