2 cloves garlic, finely minced
1 Tbs. dried oregano
1-1/2 tsp. ground cumin
3/4 tsp. red pepper flakes (caribe)
1/2 c. red wine vinegar
1 c. extra light virgin olive oil
1 c. canned black beans, rinsed
3/4 lb. red pepper fusilli pasta (or regular if red pepper not
available)
3/4 lb. smoked chicken, diced
1 c. green onions, diced
1 c. frozen corn, thawed and drained
2 Tbs. cilantro, minced
Fresh ground pepper to taste
3/4 c. cheddar cheese, shredded
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In a large bowl, whisk together the garlic, oregano, cumin, red pepper flakes, vinegar and oil. Fold in the drained black beans and let marinate 8 hours.
Cook pasta, drain well and toss with the black beans and dressing. Let cool to room temperature. Fold in the smoked chicken, green onions, corn and cilantro. Season to taste with the pepper. When ready to serve, spoon onto individual plates and top with the shredded cheddar.
Yield: 8 servings
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