Summer Corn and Tomato Pasta

Submitted by Strawberry Girl

"Summer Corn and Tomato Pasta"

 

• Ready In: 43mins
• Ingredients: 12
• Yields: 10 side dish servings
• Serves: 6

ingredients

• 2 cups fresh corn kernels or 2 cups frozen corn kernels, cooked
• 5 medium tomatoes, cut in chunks
• 1 cup black beans, rinsed, cooked, drained (can use canned, can also substitute shrimp or tuna)
• 1⁄2 cup fresh coriander (cilantro) or 1/2 cup basil, finely chopped (cilantro)
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, minced
• 1 jalapeno, seeded minced
• 4 green onions, finely chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 8 ounces penne (or other short pasta 3 cups)
• 1 cup feta cheese, crumbled (5 oz)

directions

1. In large bowl, stir together corn, tomatoes, beans, coriander, olive oil, garlic, jalapeno, green onions, salt and pepper.
2. Let stand at room temperature for 15 minutes or for up to 2 hours.
3. In large pot of boiling water, cook pasta for 8 minutes or until tender but firm; drain and return to pot.
4. Add tomato mixture; stir over medium heat just until heated through.
5. Serve sprinkled with feta.

6. Make ahead:

7. To serve cold, rinse hot pasta under cold water and add to tomato mixture; cover and refrigerate for up to 1 day.

Reviews

[Anu_N]

Very nice recipe, although I substituted black beans with some other kind of beans (I honestly don't know which; I think it might even have been black-eyed peas!)... made it taste just a wee bit odd. Next time, if I can't find black beans (I need to know what it's called in Hindi! Help, anyone?!), I'll just make the recipe without it :)

 

[Stephie B.]

I really like this recipe, but to me it needed more of a flavor. I added quite a bit of balsalmic vinegar which made it perfect for us. Thanks for a nice summery recipe.