CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
ANGELINA L aRUE This week feels like spring is upon us, and I’m starting to shift my thoughts towards picnics, barbecues and fresh side dishes like pasta salads. But honestly, I love a good pasta salad, any day.
The flavors of the Southwest show up in many of my recipes. When my family gathers together, they have a pretty good idea that I’ll be incorporating beans, chiles, avocados, or something of that nature. And why not in a pasta salad?
Corn and black beans go hand in hand in this salad— with the sweet pop of corn, and protein-packed black beans, we can’t go wrong. Diced tomato and onion round out the flavors and help to create an appealing rainbow of colors to whet your appetite.
Quite often, I will use the twisted pasta known as fusilli for a salad that I toss with a dressing, allowing for the dressing to seep between each curve of the pasta, adding intense flavor.
Let these familiar tastes kindle your appetite for a springtime favorite. And enjoy food made fresh!
6 ounces small dry pasta, such as fusilli 1 cup cooked corn kernels, without juice 1 cup cooked black beans without juice 4 cherry tomatoes, diced ¼ onion, peeled and diced ¼ cup olive oil ¼ cup freshly squeezed lime juice, (2 to 3 limes) 1 teaspoon chili powder 1 teaspoon garlic powder ½ teaspoon ground cumin ½ teaspoon salt ½ teaspoon ground black pepper 1 avocado, removed from skin, pitted, and diced Cook pasta per package instructions. Drain and place into a medium mixing bowl.
Add corn, beans, diced tomato and onion to the cooked pasta, and gently toss to combine.
In a small bowl, whisk together olive oil, lime juice, chili powder, ground cumin, salt, and black pepper. Pour over pasta mixture and gently toss to combine. Top with avocado and serve.
Makes 4 servings. Note: This salad can be served chilled, room temperature, or warm.
Optional topping: Black olives are a good addition, is desired.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
