Ingredients Jump to Instructions ↓

  1. Summer Corn and Tomato Pasta

  2. 2 cups cooked fresh or frozen corn kernels

  3. 5 medium tomatoes, cut in chunks

  4. 1 cup cooked or canned black beans, drained and rinsed

  5. 1/4 cup finely chopped fresh coriander (cilantro) or basil

  6. 1 Tbsp extra-virgin olive oil

  7. 1 jalapeno pepper, seeded and minced, or 2 cloves garlic, minced

  8. 4 green onions, finely chopped

  9. 1 tsp each salt and pepper

  10. 8 oz penne (3 cups) or other short pasta

  11. 1 cup crumbled feta cheese (5 oz or 150g)

  12. In large bowl, stir together corn, tomatoes, beans, coriander, oil,

  13. jalapeno, green onions, salt and pepper; let stand at room temperature

  14. 15 minutes or for up to

  15. 2 hours. In large pot of boiling water,

  16. cook pasta for 8 minutes or until tender but firm; drain and return

  17. to pot. Add tomato mixture; stir over medium heat just until heated

  18. 6 main-course or 10 side

  19. servings. To serve cold, rinse hot pasta under cold water and add

  20. to tomato mixture; cover and refrigerate for up to 1 day.

  21. Variation: Substitute shrimp or tuna for the black beans.


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