Tuesday, July 19, 2011

Black Bean, Corn, and Orzo Pasta

We're still kinda refusing to go to the grocery store again this week.  Our fridge and pantry is stocked well enough, let's try to use it up before buying more stuff, you know?

With a can of black beans, some frozen corn, and a bag of orzo pasta I came up with this dish.  I also googled recipes with those three ingredients and found a Rice, Bean, and Corn Salad on epicurious.com.  It looked great!  I used it as a guideline for my own creation and this is what came of it.  Not too shabby if I do say so myself.

1 garlic clove
1 onion
3/4 cup frozen corn
2 Tablespoons green olives, sliced
1 teaspoon ground cumin
1 can black beans, drained and rinsed
1/2 teaspoon ground coriander seeds
1/4 teaspoon salt
Half a bag of Trader Joe's orzo pasta
3 tablespoons chopped fresh cilantro leaves
1 Tablespoon vegenaise
Half a lemon squeezed in at the end

--Prepare the orzo according to the package.
--In the meantime:
 1.  Mince garlic an onion.
2.  Saute garlic and onion in a medium saucepan.  I'm getting into the habit of using safflower oil, but use whatever method you want for sauteing.
3.  Add, corn, cumin, coriander and salt. Stir on low-medium heat.
4.  Add olives and beans
5.  Simmer on low while orzo is cooking.

When orzo is finished, drain and transfer it to a large mixing bowl.  Add the bean and corn mixture, cilantro  and vegenaise.  Don't forget to squeeze the lemon over everything.  Mix it all together very well. 

This can work as a pasta salad, but we ate it warm as a pasta dish.  To make it interesting, I cut up an avocado and added that on top.  For sides I steamed some frozen spinach and green beans.


It was quite delicious and the husband agreed wholeheartedly.

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