There's been this one recipe from Nadia Potts (former dancer with the National Ballet of Canada) that I've been dying to try since it came in. In true fashion, I could not make it according to the recipe.....
Nadia Potts Summer Corn & Tomato Pasta by Leslie
1 can kernel corn, drained
1 can black beans, drained and rinsed
2-3 medium tomatoes, chopped
garlic cloves, minced
fresh cilantro, chopped
green onion, chopped
salt & pepper
cooked pasta (rotini, shells, penne)
|Corn, beans, tomatoes, cilantro, green onions & garlic|
While pasta is cooking, prepare all veggies & herbs and mix together in a large bowl. Let sit for 15 min-2 hours. Garlic, cilantro, green onion, oil, salt and pepper are all to individual taste. If you hate cilantro (like I do, but I still used it?!?!) you can substitute it with basil. This will give it a VERY different flavour-be warned.
Mince your garlic by hand!!!! Please! I have a garlic press ( a very nice one from Pampered Chef) that I NEVER USE! It's too messy and it's a bitch to clean. Mincing is easy and it keeps less dishes out of the sink-you've already dirtied a cutting board and knife...... The key to good mincing is a a rocking motion, keeping the tip of the knife blade ON THE CUTTING BOARD. In the picture my left hand holds the tip of the knife down while my right hand chops back and forth. Remember to wipe off your knife blade (the garlic will stick) and also mince in different directions to get very fine garlic IE) horizontally, vertically, on the bias.
The original recipe says to add the corn mixture to the warm pasta and heat through and then to add 1 cup of crumbled feta cheese. Something about this step DID NOT sound delicious to me-and I LOVE cheese. So I omitted this addition.