Fusilli Bean Salad Recipe

Cook fusilli

Bring a large pot of salted water to a rolling boil. Add 2 cups fusilli and cook according to package directions until al dente (about 8–10 minutes). Reserve 1/4 cup pasta cooking water, then drain and rinse briefly under cold water to stop cooking and cool the pasta. Toss cooled pasta with 1 teaspoon olive oil to prevent sticking and set aside to cool completely.

In a large salad bowl, combine 3 cups baby spinach and 2 cups arugula. Set aside until other components are ready.

Rinse and drain 1 cup canned black beans thoroughly. Pat dry with paper towel if needed and set aside.

Peel (if desired) and dice cucumber to make 1 cup. Add to a bowl and refrigerate until assembly.

Heat a grill pan or outdoor grill over medium-high heat. Brush pineapple pieces with 1 tsp olive oil and grill until caramelized and slightly charred, about 2–3 minutes per side. Remove and let cool to room temperature. Cut into 1/2-inch pieces if not already and set aside.

Slice pickled jalapeños if not pre-sliced. Measure 2 tablespoons and set aside; these will be mixed into the salad for acidity and heat.

In a small bowl, combine 1 cup diced tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice and 1 tsp kosher salt. Stir to combine and taste; adjust salt or lime if desired. Let rest for 10 minutes to meld flavors.

Halve and pit 2 medium avocados. Scoop flesh into a bowl and mash with a fork until slightly chunky or smooth as preferred. Add 1 tbsp lime juice, 3 tsp salt, 1 tsp ground black pepper and 1 tbsp chopped cilantro (optional). Taste and adjust seasoning. Keep covered with plastic wrap pressed to the surface to avoid browning if preparing ahead.

Whisk together 3 tbsp extra-virgin olive oil, 3 tbsp fresh lime juice, 3 tbsp finely chopped cilantro, 1 tsp honey (or agave), 1 tsp minced garlic, 1 tsp salt and 1 tsp ground black pepper in a jar or small bowl until emulsified. Taste and adjust acidity or salt. If too tart, add another 1/2 tsp honey. If too thick, whisk in 1–2 tbsp reserved pasta cooking water.

To the bowl with spinach and arugula add the cooled fusilli, black beans, diced cucumber, grilled pineapple pieces, and 2 tbsp sliced pickled jalapeños. Toss gently to combine.

Spoon pico de gallo over the tossed salad and use half of the lime-cilantro dressing to dress the salad (about 2–3 tbsp). Toss again ensuring pasta and greens are evenly coated. Reserve remaining dressing for guests to add more if desired.

Add dollops of guacamole (about 2–3 generous spoonfuls) on top of the salad or serve guacamole on the side. Garnish with lime wedges.

Taste and finish with extra salt, pepper, or pickled jalapeños to taste. Serve immediately, or chill for up to 1 hour before serving. If refrigerated, allow to sit 5–10 minutes at room temperature and toss again before serving.