Painted Desert Noodles
I found this in a Saturday edition of The Globe And Mail a few years
ago. I make it all the time - it's delicious!
8 oz. tri-colour pasta
1 1/2 cups cooked black beans
1/2 red & orange peppers, chopped
1/2 cup thinly sliced red onion
Dressing:
1 clove garlic, minced
2 Tbsp lime juice
1 Tbsp chili powder
1 Tbsp cider vinegar
1 tsp liquid honey
salt & pepper to taste
1/2 cup olive oil
Cook pasta in large pot of boiling salted water for 8 to 10 minutes
or until al dente. Drain and rinse under cold water. Drain well. Stir in
black beans, pepper and onion.
Whisk together all ingredients for dressing. Pour over noodle mixture
and stir. Serves 4.
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