If you need a last minute side dish for a summer BBQ or picnic, this one is a crowd pleaser! You can also easily turn it into a meal by adding a little chicken or another protein. Plus, it’s a great gluten free alternative if you have any Celiac’s peeps in your life.
16 oz Brown rice fusilli
1 tbsp butter
1 cup halved mini tomatoes (grape or cherry)
1 ear of fresh corn, cut off the cob
15 oz. can black beans, drained and rinsed
3/4 cup shredded cheddar cheese
1/3 cup red onion, diced
1 ripe avocado
1/2 cup olive oil mayo
1 tbsp lime juice
1 1/2 tsp garlic powder
Cook pasta as directed on the package. Pour it into a strainer in the sink, shake out the excess water, and pour it back into the pot. Add a tablespoon of butter, a teaspoon of salt, and stir until the butter fully melts. Put the pasta into the fridge to cool for 10 minutes while you work on the rest of the mixture.
In a large bowl, stir together tomatoes, corn, black beans, cheese, and red onion.
In a mixing bowl, whip together avocado (pitted and skinned), mayo, lime juice, garlic powder and salt to taste.
Note: If avocado is not fully ripe, you may need to mash it up a bit by hand before combining with other ingredients.
Once pasta is cooled, remove it from the fridge and mix it into the other ingredients. If serving that day, add the desired amount of dressing and mix well. If serving the following day, refrigerate the mixture and dressing separately, and combine once ready to serve.