It's not our normal recipe day, but I have been canning peaches the last few days and haven't had time to finish the posts I have in the works. Since so many of you asked for the recipes shown on my recipe board, I thought we'd have a bonus recipe this week! The others will follow soon. Enjoy!
Mexican Bowtie Pasta
1 can black beans, drained and rinsed
1/2 c. frozen corn, run under cold water for a minute
1/4 c. diced red onion
1 avacado, diced
1/2 c. diced tomato
Juice from 1 lime (I used 2 Tbsp. bottled lime juice in a pinch)
1/2 c. mayonaise
1 c. salsa of your choice
2-3 c. bowtie pasta (cook 2 min. less that directed)
1 c. or less chicken or steak, booked and cut into bite-sized pieces
1/2 c. shredded colby-jack cheese
1/2 c. chopped cilantro
Combine first six ingredients (through lime) in a bowl. Chill.
Mix mayo and salsa together and pour over cooked pasta. Chill.
Before serving, add veggies to pasta. Toss with cheese, meat, and cilantro. Serve cold.
*You can also omit the pasta and serve as a yummy dip with tortilla chips!
Mexican Bowtie Pasta
1 can black beans, drained and rinsed
1/2 c. frozen corn, run under cold water for a minute
1/4 c. diced red onion
1 avacado, diced
1/2 c. diced tomato
Juice from 1 lime (I used 2 Tbsp. bottled lime juice in a pinch)
1/2 c. mayonaise
1 c. salsa of your choice
2-3 c. bowtie pasta (cook 2 min. less that directed)
1 c. or less chicken or steak, booked and cut into bite-sized pieces
1/2 c. shredded colby-jack cheese
1/2 c. chopped cilantro
Combine first six ingredients (through lime) in a bowl. Chill.
Mix mayo and salsa together and pour over cooked pasta. Chill.
Before serving, add veggies to pasta. Toss with cheese, meat, and cilantro. Serve cold.
*You can also omit the pasta and serve as a yummy dip with tortilla chips!