Do you have an overabundance of tomatoes? Summertime is tomato time in my life. I could eat a fresh tomato salad practically at every meal when the tomatoes are fresh from a farm. The flavor is beyond compare and I can’t seem to get enough of it!
At the farmer’s market last weekend I went tomato crazy! When I posted this photo on Instagram and Facebook, my sister-in-law requested I come up with a new recipe for her bumper crop of tomatoes.
I put my thinking cap on and thought of the other farm fresh vegetables and herbs I bought. A summer favorite side dish of mine is a black bean, tomato and corn salad. So, I thought: why not use black bean pasta and make more of a meal with these flavors? I converted the salad into a warm pasta dish- and here it is! My husband was the guinea pig- and he gave it his seal of approval!
SOUTHWESTERN STYLE BLACK BEAN PASTA
Heat oven to 375
5 oz black bean pasta
1 ear of corn, kernels cut off
1 pint cherry tomatoes, cut in half lengthwise
½ cup small dice of red onion
¼ tsp red pepper flakes
Extra Virgin Olive Oil
2 TBS lime juice
2 TBS cilantro
Salt and pepper
In a rimmed baking sheet combine the corn, tomatoes and red onion.
Toss with 2 TBS olive oil (or more as needed), salt and pepper.
Roast for 10 minutes, add the red pepper flakes and continue to roast for another 5 minutes.
Meanwhile, cook the pasta in a large pot of salted boiling water according to the package directions. Do not overcook. Bean pastas turn from perfect to mush in a matter of seconds.
Drain the pasta, and transfer to a large shallow bowl.
Add the roasted vegetables, the lime juice and cilantro.