I’m in a Hurry!
Sorry I haven’t written in a bit. Our family has been quite busy. Both of our teens participate in a fall high school sport – Cross Country AND both are in Marching Band. This makes for a very busy schedule for all. Today I have overlapping meetings and appointments, lost the keys to my minivan (had to get my husband to come home from work in the middle of the day to drop off his spare set) and both teens have trumpet and oboe lessons right after Cross Country practice. “What’s for dinner?” they ask as they tumble in the door dirty and sweaty from an nine mile run. Funny you should ask – I thought as I asked myself the same question. Here is what I was able to put together before running out the door for the Oboe lesson. I love this recipe. Readily available ingredients are used from the pantry. The dish is extremely flexible – being able to serve it hot, warm, or cold. Perfect alone or with grilled or baked chicken, salmon or even steak. I was unable to take a snapshot of the dish – the kids were so hungry – they ate it all before I could find the camera!
Salsa Corn Pasta
1 pound pasta, any style
1 can black beans, drained
1 can (15 ¾ oz.) sweet corn, drained; or 1 (16 oz. bag) frozen corn, thawed
1 (16 oz.) jar salsa
1 bunch scallions, white and tender green parts, sliced
½ teaspoon chili powder
1 large avocado, peeled and cut into large 2-inch chunks
1. Bring water to a boil for pasta.
2. Combine beans, corn, salsa, scallions and chili powder in a serving bowl.
3. Drain pasta and transfer into serving bowl with other ingredients; toss well.
4. Gently toss in avocado and serve with a dollop of sour cream.
Quick Tip: Excellent hot, warm or cold!
Stretch It: Add some cooked shredded chicken from my Quick Chicken chapter for a menu stretcher. Cooked shredded pork or slices of steak grilled steak work well too. Add roasted zucchini, scallions, and sweet peppers for a vegetarian stretch.
Brown Bag Special: Great eaten the next day chilled or at room temperature right out of the bowl.
Reprinted with the permission of Storey Publishing from The Good To Go Cookbook by Kathleen Cannata Hanna.