8 ounces Bow Ties, Elbow Macaroni or other medium pasta shape, uncooked
2 tablespoons olive oil
2 tablespoons vegetable oil
1 bunch scallions, trimmed and thinly sliced (green and white parts)
1 1/2 teaspoons ground cumin
1 1/2 tablespoons fresh lime juice
1 15-ounce can black beans, drained and rinsed well
1/4 teaspoon salt, or to taste
Freshly ground black pepper, to taste
8 cherry tomatoes, rinsed and quartered
2 tablespoons chopped fresh cilantro
Servings: 4
1. Prepare pasta according to package directions. While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add scallions and cumin and cook for 2 minutes. Remove from heat and stir in the lime juice. Add the beans, salt and pepper and toss to coat. (The salsa can be made and refrigerated up to one day in advance.)

2. Just before draining the pasta, measure 1/2 cup of the cooking water into the black bean salsa. Drain the pasta, return it to the pot and add the bean mixture. Cook over medium heat until the sauce is boiling and thick enough to lightly coat the pasta. Remove the pot from heat and gently stir in cherry tomatoes and cilantro. Serve immediately.