Ingredients:
2 cups fresh corn kernels or 2 cups frozen corn kernels, cooked
5 medium tomatoes, cut in chunks
1 cup black beans, rinsed, cooked, drained ( can use canned, can also substitute shrimp or tuna)
1/2 cup fresh coriander (cilantro) or 1/2 cup basil, finely chopped ( cilantro)
1 tablespoon extra virgin olive oil
1 garlic cloves, minced
1 jalapenos, seeded minced
4 green onions, finely chopped
1 teaspoon salt
1 teaspoon pepper
8 ounces penne ( or other short pasta 3 cups)
1 cup feta cheese, crumbled ( 5 oz)
Directions:
In large bowl, stir together corn, tomatoes, beans, coriander, olive oil, garlic, jalapeno, green onions, salt and pepper.
Let stand at room temperature for 15 minutes or for up to 2 hours.
In large pot of boiling water, cook pasta for 8 minutes or until tender but firm; drain and return to pot.
Add tomato mixture; stir over medium heat just until heated through.
Serve sprinkled with feta.
Make ahead:
To serve cold, rinse hot pasta under cold water and add to tomato mixture; cover and refrigerate for up to 1 day.
Servings: Serve
Time preparation: 20 min.
Time total: 43 min.