Ever try a new recipe from only ingredients you have in your own pantry?
I have and readily admit, I love to try new recipe especially with different ingredients I may have in my house at any given time.
Unfortunately time isn’t always there for me to try new, especially now that school has indeed begun here and summer is over.
However recently, I did get a night where I had extra time a few days before we started school again this year.
On this night, I hadn’t defrosted any chicken or other meat for the dinner. So, it looked like a pasta night for sure. But I had just had pizza the night before and didn’t want a traditional Italian type pasta and was actually craving something more along the lines of a Mexican dish.
To be quite honest if I am not eating pasta, then you will probably find me eating or making some form of Mexican cuisine like I shared here.
So, I took a quick glance in my refrigerator and remembered we had bought some corn on the cob that past weekend.
It took me all of two minutes to decide to cut the corn off the cob, grill and roast it in skillet on my stove to make make a roasted corn, black bean, diced tomato & onion salsa to put over my farfelle (bow-tie pasta).
What came out of this was a meal that I truly enjoyed and even went back for seconds.
Want the Roasted Corn, Black Bean, Tomato & Onion Tex-Mex Farfelle recipe to try now, too?
Read on, get it now and hope you enjoy as much as we did!
- One Corn on the Cob - Cut off the Cob
- 2 Tomatoes on the Vine - Diced
- 1/4 Vidalia Onion - Diced
- 1/2 box Farfelle, Bow Tie Pasta
- 2 tbs Apple Cider Vinegar
- 2 tbs Olive Oil
- 2 teaspoons Goya Adobe Light Seasoning
- Shredded bag of Mexican Cheese
- Cut the corn off the cob.
- Put a tablespoon of olive oil in skillet lighting under medium heat. Add corn and cook until golden brown.
- Boil water for pasta. Add pasta and cook for time amount on box once the water has indeed come to a boil.
- Dice up two tomatoes and 1/4 of vidalia onion. Add corn and black beans to these two ingredients in a large mixing bowl. Add in olive oil, apple cider vinegar and Goya Seasoning to make tex-mex salsa.
- Once pasta is done boiling, drain, shock with ice cold water (to keep from cooking) and drain again.
- Top with Salsa mixture, as well as your favorite shredded Mexican cheese - serve immediately.
I want to thank all that voted for me for the VoiceBOKS Stay-at-Home Moms for 2014. I actually was ONE of the TOP 10 and am so overwhelmed by all the votes and support I got for this. To read more about myself and the other Top 10 SAHMs, click here.