Mexi-Cali Salad with Border Blend

A great main or side dish using Border Blend, black beans, peppers and corn.

Mexi-Cali Salad with Border Blend
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A great main or side dish using Border Blend, black beans, peppers and corn.
Ingredients
  • 1 pound Flour City Pasta Border Blend
  • ⅓ cup vegetable oil
  • ¼ cup fresh lime juice
  • 2 TBS chili powder ( or kick it up if you like)
  • 2 tsp ground cumin
  • ½ tsp salt
  • 2 cloves garlic minced
  • 1½ cups fresh corn (or thawed from frozen)
  • 15 ounce can black beans, rinsed and drained
  • ½ cup green bell pepper, chopped
  • ½ cup red bell pepper, chopped
  • ½ cup fresh cilantro leaves
  • 1 cup roma tomatoes, chopped
Instructions
  1. Bring several quarts of water to boil and cook pasta 6-7 minutes until al dente. Drain.
  2. Meanwhile combine oil, lime juice, chili powder, cumin, salt and garlic in a large bowl
  3. Stir in cooked pasta and set aside to cool a bit. Stir occasionally to keep pasta coated.
  4. Add corn, black beans, peppers and ½ of the fresh cilantro.
  5. Garnish with remaining cilantro and tomatoes.
  6. Serve in a festive bowl either chilled or at room temperature.

 

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