Nancy Griffith | Bandera EC

Griffith’s dish is a tasty combination of fresh veggies and pantry staples, making it a new addition to my list of rotating meal plans. As the pasta cooks, I can quickly chop up the veggies, and the dressing is a snap to whisk together. I served it with baked chicken, but it would also be amazing with fried chicken or baked salmon.

—Vianney Rodriguez, Food Editor

16 ounces uncooked rotini
1/2 cup red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup avocado oil
1 can black beans (15 ounces), rinsed and drained
1 1/2 cups corn kernels
2 tomatoes, diced
1 red bell pepper, diced
1/2 cup sliced black olives
1/4 cup chopped fresh cilantro
1/2 cup diced green onions
1/4 cup diced red onion

1. Cook rotini according to package directions.

2. In a large bowl, whisk together vinegar, oregano, cumin, salt and pepper. Whisk in avocado oil.

3. Add rotini to the dressing and stir to coat. Stir in beans, corn, tomatoes, bell pepper, olives, cilantro, green onions and red onion until thoroughly combined.

4. Cover and chill until ready to serve.

Serves 8.