How To Make The Perfect Black Bean Pasta Salad

1. 1. Boil pasta in salted water for about 6 to 8 minutes.

2. 2. In the meantime prepare the guacamole.

3. 3. Peel and mash the avocado in a bowl. Add in all the herbs and spices and mix well.

4. 4. Finely chop the onion, remove the seeds and pulp from the tomato, chop it and add them both in the avocado bowl.

5. 5. Strain the pasta, place it in a bowl and top it with dollops of guacamole.

6. 6. Lastly, garnish your dish with halved cherry tomatoes and a touch of olive oil! Enjoy!

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Nutrient	Quantity
Total fats	37.9054 g
Protein	28.2047 g
Carbohydrates	299.8966 g
Energy	1464.406 kCal
Fatty acids, total saturated 18:3 undifferentiated	6.4423 g
Water	3985.7126 g
Aspartic acid	2.8348 g
Calcium, Ca	994.9091 mg
Lutein + zeaxanthin	89.9681 g
Fiber, total dietary	65.2241 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	3060.348 g
Niacin	40.802 mg
Vitamin A, RAE	286.1171 g
Arginine	1.4569 g
Riboflavin	0.7906 mg
Tocopherol, beta	0.0204 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0002 g
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	4.8103 g
Stigmasterol	0.0667 mg
Sodium, Na	728.6167 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2551 g
Total lipid (fat)	37.9054 g
Manganese, Mn	5.4531 mg
Fructose	1.2813 g
Proline	0.9076 g
Fatty acids, total saturated 16:0	5.8446 g
Fatty acids, total saturated 8:0	0.0001 g
Sucrose	0.396 g
Choline, total	355.2168 mg
Sugars, total	120.5516 g
Serine	1.0439 g
Fatty acids, total saturated 18:0	0.7379 g
Vitamin B-6	4.3912 mg
Selenium, Se	12.9822 g
Ash	12.3632 g
Fatty acids, total saturated 18:1 undifferentiated	11.3084 g
Pantothenic acid	15.4217 mg
Phenylalanine	1.0461 g
Beta-sitosterol	0.0444 mg
Copper, Cu	1.6282 mg
Betaine	0.1182 mg
Thiamin	1.6141 mg
Methionine	0.302 g
Iron, Fe	13.5419 mg
Carbohydrate, by difference	299.8966 g
Phosphorus, P	536.5189 mg
Folate, total	527.6628 g
Tocopherol, gamma	0.1856 mg
Lycopene	1436.9653 g
Alanine	1.0872 g
Valine	1.1246 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	5.1966 g
Glycine	0.9565 g
Carotene, alpha	737.6053 g
Glucose (dextrose)	1.4863 g
Fatty acids, total saturated 14:0	0.0866 g
Zinc, Zn	8.2548 mg
Isoleucine	1.0367 g
Fatty acids, total saturated 12:0	0.0851 g
Fatty acids, total polyunsaturated	11.639 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	1.4708 g
Tocotrienol, alpha	0.0224 mg
Vitamin A, IU	5719.4174 IU
Folate, DFE	527.6628 g
Tryptophan	0.3918 g
Vitamin C, total ascorbic acid	100.5119 mg
Phytosterols	39.9474 mg
Galactose	0.0001 g
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.8644 g
Vitamin K (phylloquinone)	58.0233 g
Fatty acids, total saturated	6.8735 g
Histidine	0.4814 g
Fatty acids, total monounsaturated	11.665 g
Threonine	0.7891 g
Folate, food	527.6628 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	4.5139 g
Vitamin E (alpha-tocopherol)	7.8316 mg
Magnesium, Mg	521.1829 mg
Lysine	0.9664 g
Potassium, K	4796.4172 mg
Cystine	0.2193 g
Fluoride, F	1.7587 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	3	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Avocado	1	0	0	0
Spaghetti	150	1318.2514	293.8425	24.2388
Tomato	0.25	10.0525	2.1725	0.1117
black pepper	1 dash	0.251	0.064	0.0033
cilantro	1 sprig	0.5111	0.0816	0.0116
chili flake	0.5 teaspoon	0	0	0
cherry tomato	8	0	0	0
red onion	0.25	16	3.736	0.04