Ingredients
- 6 green onions, trimmed, thinly sliced (I usually use the white parts and about 2 inches of the greens, give or take)
- 1 red bell pepper, 1/4-inch dice
- 2 jalapeños or serrano peppers, seeded and minced
- 4 garlic cloves, minced
- small handful of spring radishes (6 or so), trimmed, 1/4-inch dice
- 4 cups cooked black beans (or two 15 oz. cans, drained and rinsed)
- 2 cups sweet or supersweet corn kernels
- 1/4 cup cilantro, finely chopped (or more to taste)
- salt and freshly ground black pepper, to taste
- juice of 2 limes
- generous 2/3 cups olive oil
- 2 cups conchigliete, orzo, or other small pasta
- 2 ripe but firm(ish) avocados, halved, pitted, and the flesh cut into small cubes (optional)
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