Recipes
Southwest White Bean & Avocado Penne Bowl
Uses: cannellini beans, penne, avocado, plum tomato, Vidalia onion
Ingredients:
- 3/4 cup cooked penne
- 1/2 cup cannellini beans, rinsed and drained
- 1/4 avocado, diced
- 1/3 cup diced plum tomato
- 2 tablespoons diced Vidalia onion
- 1 teaspoon oil
- 1 tablespoon vinegar
Instructions:
- Heat oil in a skillet and add the beans and onion. Season with cumin, paprika, garlic powder, black pepper, and a small amount of salt and cook for 2 to 3 minutes.
- Add the cooked penne and toss until hot. Remove from the heat.
- Fold in the tomato and vinegar, then let the mixture cool for 1 to 2 minutes.
- Top with avocado just before serving so it stays creamy and fresh.
Good for: A playful Latin-inspired vegetarian pasta bowl with seasoned white beans, avocado, tomato, and cumin.
Optional: Add chopped romaine or sliced snap peas for extra freshness.