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This penne aglio e olio is an easy twist on a classic pasta dish
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Make the salad: In a large bowl, combine the black beans, corn, red pepper, chives, cilantro, avocado and jalapeo (optional)
Ingredients 1 small shallot (or one lobe of a large), peeled, cored and quartered 1/3 cup extra-virgin olive oil 1/4 cup cider vinegar 2 teaspooons Dijon mustard 2 teaspoons honey 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper Instructions Puree shallot, oil, vinegar, mustard, honey, salt and pepper in a blender or mini prep or with an immersion blender in a large cup until smooth, about 30 seconds
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