BLACK BEAN & ROASTED CORN PASTA SALAD
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3 ears fresh corn, cut from cob (about 2 1/2 cups kernels or 1 (10-ounce) package frozen corn, thawed)
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8 ounces whole wheat fusilli pasta, cooked, drained and cooled
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1 (15 ounce) can no-salt-added black beans (about 1 1/2 cups), rinsed and drained
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1 tomato, diced
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1/2 cup fresh cilantro, chopped
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3 tablespoons sliced green onion
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3 tablespoons nutritional yeast
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2 tablespoons lemon juice
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2 tablespoons reduced-sodium tamari
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1 teaspoon lemon zest
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Dash of black pepper
Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper.
Spread corn kernels in a single layer and roast 18 to 20 minutes or until starting to turn golden.
(Alternately, grill corn on the cob, allow to cool and remove kernels.)
In a large mixing bowl, combine roasted corn with pasta, beans, tomato, cilantro, green onion, nutritional yeast, lemon juice, tamari and lemon zest.
Toss well and serve.