DIETS: LC VG VT
Servings: 8 (as a side)

​Ingredients: 

• 12-16 ounce box whole-wheat pasta (penne works well)
• 1 serrano chile, seeded
• 2 large garlic cloves
• 2 ripe avocados (peeled, halved, pitted and diced) - divided (keep separated)
• 3 Tablespoons freshly squeezed lime juice
• 1/2 teaspoon chili powder
• 1/4 cup olive oil
• Salt, to taste
• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 cup finely diced green onion
• 1 cup grape or cherry tomatoes, quartered
• 1/4 cup chopped fresh cilantro

Instructions: 

• Put the pasta water on to boil.  Cook pasta according to package directions for al dente (about 10 minutes), stirring occasionally. 
• While pasta is cooking, make the dressing by adding serrano pepper, garlic, 1 of the avocados, lime juice, chili powder and olive oil to a food processor or blender.  Mix until smooth.  Add salt to taste. 
• When pasta is cooked, drain and rinse under cold water.  Add pasta, beans, onion, tomatoes. remaining avocado and cilantro to a large bowl.  Pour on the dressing and mix well.  Add salt/pepper to taste. 
• Can serve immediately, but better if chilled for an hour.  Will keep in the fridge for 3-5 days. 

Nutrition Info Per Serving: 
Calories 380.6
Total Fat 14.7 g
Saturated Fat 1.9 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 9.2 g
Cholesterol 0.0 mg
Sodium 152.1 mg
Potassium 395.4 mg
Total Carbohydrate 58.2 g
Dietary Fiber 13.7 g
Sugars 2.1 g
Protein 11.1 g