We headed out on the boat tonight for HH with Genva & Hank, so I wanted to make something I could make ahead of time and that was "picnic style". I made this up the night before - and just added the dressing right before we headed out. It was sooo soooo soooo good!! Let's just say the night ended with Genva picking out every last piece from the bowl :) We had doritos on the side - and that went really well with it. I think scoops would be good too!! mmmmm yum!!
First zest your limes and place the zest in a large salad bowl.
Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.
When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste.
For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.
Makes about 4-6 dinner sized servings or 10-12 side servings - OBB cookbook
Ingredients:
1/2 lb bow tie pasta
1/2 lb bow tie pasta
14oz can black beans, drained and rinsed
2 Roma tomatoes, diced or about 3/4 cup or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 cup sliced green onions
1/2 cup frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken (I used canned chicken - but Grilled Taco Chicken - Taco Salad would be great on here as well)
2 Roma tomatoes, diced or about 3/4 cup or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 cup sliced green onions
1/2 cup frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken (I used canned chicken - but Grilled Taco Chicken - Taco Salad would be great on here as well)
1/2 cup shredded pepper jack cheese
Dressing:
6 tablespoons fresh lime juice (about 3 juicy limes)
1/4 cup white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon kosher or sea salt
2 teaspoon sugar (add a touch more if your limes are extra sour/bitter)
3/4 cup canola oil
1/2 cup roughly chopped cilantro
Boil pasta in salted water until cooked. While it’s cooking, prepare dressing.6 tablespoons fresh lime juice (about 3 juicy limes)
1/4 cup white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon kosher or sea salt
2 teaspoon sugar (add a touch more if your limes are extra sour/bitter)
3/4 cup canola oil
1/2 cup roughly chopped cilantro
First zest your limes and place the zest in a large salad bowl.
Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.
When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste.
For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.
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