A great main or side dish using Border Blend, black beans, peppers and corn.
Mexi-Cali Salad with Border Blend
Author: Flour City Pasta
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
- Bring several quarts of water to boil and cook pasta 6-7 minutes until al dente. Drain.
- Meanwhile combine oil, lime juice, chili powder, cumin, salt and garlic in a large bowl
- Stir in cooked pasta and set aside to cool a bit. Stir occasionally to keep pasta coated.
- Add corn, black beans, peppers and ½ of the fresh cilantro.
- Garnish with remaining cilantro and tomatoes.
- Serve in a festive bowl either chilled or at room temperature.
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