500gr of Yuli capellettis
2 cans of black beans (drained and rinsed)
½ cup purple onion (diced)
½ cup red pepper (diced)
2 boiled choclos (shelled)
1 cup cherry tomatoes (cut in half)
1 tablespoon fresh parsley (chopped)
1 avocado (without skin or carozo)
¼ cup balsamic aceto
3 tablespoons fresh lemon juice
2 cloves of garlic (crushed)
½ teaspoon salt
½ teaspoon black pepper
½ cup olive oil
Cook the capellettis according to the package instructions. Strain and reserve
In a large bowl, combine black beans, purple onion, red pepper, corn kernels, cherry tomatoes, parsley and cooked capellettis.
Place all the ingredients for the vinaigrette in the blender or food processor and mix until smooth and creamy.
Season the salad with the vinaigrette and serve cold.
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