Sunday, August 20, 2006
recipe: summer black bean and pasta salad
With the semester beginning next week, I wanted to stockpile food so I wouldn't eat all my meals from whatever fast-food or chinese take-out place happened to be on my way home. So, I cooked three different dishes this weekend and stuck them in heavy-duty plastic things. This recipe is for a cold pasta salad, from the June 2006 issue of Cooking Light. It's good, and one of those cold-or-room-temperature salads, but next time I make it I'll tweak some of the ingredients even more than I did this time.
[recipe follows]
Summer Black Bean and Pasta Salad
3/4 cup uncooked ditalini (little tubes) [I used mini-penne, which is close. I also used the entire box because I wanted to make a lot]
1 1/2 cups halved grape tomatoes [I used however much is in a pint container]
3/4 cup diced peeled avocado [unfortunately, my avocado was not ripe enough]
1/2 cup chopped seeded poblano chile [aka "pasilla"]
1/2 cup chopped cucumber
1/3 cup chopped red onion [next time, I'd nix the red onion]
2 tablespoons chopped fresh cilantro
1 (15-ounce) can black beans, drained and rinsed [I should have doubled the beans. I will next time]
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
2 teaspoons extravirgin olive oil
3/4 teaspoon bottled minced garlic
3/4 teaspoon salt
1/8 teaspoon ground red pepper
Cook pasta according to package directions, omitting salt and fat. Drain and cool completely.
Combine the tomatoes, avocado, poblano, cucumber, onion, cilantro, and beans in a medium bowl, stirring well. Combine rind, juice, vinegar, oil, garlic, salt, and pepper in a small bowl, stirring well with a whisk. Add pasta and lime mixture to bean mixture; toss to combine. Serve with lime wedges.
Yield: 4 servings (serving size: about 1 1/2 cup) [yield based on original recipe]
NUTRITION PER SERVING: CALORIES 507(16% from fat); FAT 8.8g (sat 4.1g,mono 2.5g,poly 1.3g); PROTEIN 29.2g; CHOLESTEROL 25mg; CALCIUM 255mg; SODIUM 540mg; FIBER 4.7g; IRON 6.2mg; CARBOHYDRATE 85.5g [based on original recipe]
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With the semester beginning next week, I wanted to stockpile food so I wouldn't eat all my meals from whatever fast-food or chinese take-out place happened to be on my way home. So, I cooked three different dishes this weekend and stuck them in heavy-duty plastic things. This recipe is for a cold pasta salad, from the June 2006 issue of Cooking Light. It's good, and one of those cold-or-room-temperature salads, but next time I make it I'll tweak some of the ingredients even more than I did this time.
[recipe follows]
Summer Black Bean and Pasta Salad
3/4 cup uncooked ditalini (little tubes) [I used mini-penne, which is close. I also used the entire box because I wanted to make a lot]
1 1/2 cups halved grape tomatoes [I used however much is in a pint container]
3/4 cup diced peeled avocado [unfortunately, my avocado was not ripe enough]
1/2 cup chopped seeded poblano chile [aka "pasilla"]
1/2 cup chopped cucumber
1/3 cup chopped red onion [next time, I'd nix the red onion]
2 tablespoons chopped fresh cilantro
1 (15-ounce) can black beans, drained and rinsed [I should have doubled the beans. I will next time]
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
2 teaspoons extravirgin olive oil
3/4 teaspoon bottled minced garlic
3/4 teaspoon salt
1/8 teaspoon ground red pepper
Cook pasta according to package directions, omitting salt and fat. Drain and cool completely.
Combine the tomatoes, avocado, poblano, cucumber, onion, cilantro, and beans in a medium bowl, stirring well. Combine rind, juice, vinegar, oil, garlic, salt, and pepper in a small bowl, stirring well with a whisk. Add pasta and lime mixture to bean mixture; toss to combine. Serve with lime wedges.
Yield: 4 servings (serving size: about 1 1/2 cup) [yield based on original recipe]
NUTRITION PER SERVING: CALORIES 507(16% from fat); FAT 8.8g (sat 4.1g,mono 2.5g,poly 1.3g); PROTEIN 29.2g; CHOLESTEROL 25mg; CALCIUM 255mg; SODIUM 540mg; FIBER 4.7g; IRON 6.2mg; CARBOHYDRATE 85.5g [based on original recipe]
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Labels: food
