Shell and Black Bean Salad
6 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
2 medium cloves minced garlic
1/2 tsp sugar – I used a sugar substitute
1/4 tsp salt
2 c uncooked 100% whole wheat small shell pasta
14-oz can black beans, rinsed and drained
1 large red or yellow bell pepper, diced
3 kalamata olives, pitted and finely chopped – I used black olives, hate kalamatas
1 Tsp small capers – I omitted these – I don’t like them either.
2 Tbsp chopped parsley
lots of freshly ground black pepper
Combine all ingredients, preferably about half an hour before eating to let the flavors blend.
Cook pasta until al dente. Pour into colander in sink, run cold water over it, and drain well. Put pasta in a large bowl; add half of the dressing and mix well. Let stand while you prepare the rest of the ingredients.
Add black beans, bell pepper, olives, capers, and parsley. Grind a lot of black pepper over top. Stir well. Add remaining dressing; stir well. Refrigerate until serving time – preferably the next day.