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Print this Recipe    Corn Tomato

Summer Corn and Tomato Pasta

2 cups cooked fresh or frozen corn kernels
5 medium tomatoes, cut in chunks
1 cup cooked or canned black beans, drained and rinsed
1/4 cup finely chopped fresh coriander (cilantro) or basil
1 Tbsp extra-virgin olive oil
1 jalapeno pepper, seeded and minced, or 2 cloves garlic, minced
4 green onions, finely chopped
1 tsp each salt and pepper
8 oz penne (3 cups) or other short pasta
1 cup crumbled feta cheese (5 oz or 150g)

In large bowl, stir together corn, tomatoes, beans, coriander, oil,
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. Makes 6 main-course or 10 side
servings. To serve cold, rinse hot pasta under cold water and add
to tomato mixture; cover and refrigerate for up to 1 day.

Variation: Substitute shrimp or tuna for the black beans.


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