1 lb penne or farfalle pasta, cooked “al dente” cooled
1 medium red onion, minced
2 Cups fresh or frozen (and thawed) corn kernels
1 can black beans, drained and rinsed
1 yellow or orange bell pepper, chopped
4 Tbsp Baklouti Green Chili Fused Olive Oil
2 Tbsp Champagne White Wine Vinegar
Coarse Sea Salt and Black Pepper to taste
Prepare pasta according to package instructions; transfer to a colander, rinse with cool water, drain and set aside.
Combine cooked, cooled pasta, red onion, corn, black beans, and bell pepper in a large serving bowl.
In a small bowl or cruet, combine Baklouti Chile olive oil and balsamic vinegar. Pour over the pasta mixture and toss so that ingredients are thoroughly coated. Add salt and pepper to taste.