Tuesday, May 9, 2017

Corn Pasta Salad

This salad was so yummy I didn't even get a picture of it before it was gone. 
  • 1 lb bag or 4 cups miniature farfelle pasta, cooked, rinsed with cold water, and mostly dry
  • 2 (15-ounce) cans corn 
  • 1 large avocado, diced
  • 3-5 green onions, chopped (I like to slightly saute mine)
  • 1/2 bunch cilantro, roughly chopped
  • 1 tablespoon finely chopped jalapeno (I did not add this, my kids don't like spicy food)
  • 6-8 strips hardwood smoked bacon, cooked, cooled and crumbled (We don't love bacon, but 4 strips was a perfect addition)
  • 1/2 cup Cotija cheese (or queso fresco or feta -- add cheese to preference (we like 1/2 cup)
  • 1 can black beans, drained (or 1 1/2 cups cooked beans if you make your own)
  • 1/2 cup Olive Oil Mayo
  • 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1 teaspoon Sriracha or hot sauce
  • Pinch of salt and ground black pepper
  • Instructions
    1. Corn: if using regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
    2. Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans.
    3. In a large bowl combine the cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don't plan on eating this in one sitting and immediately after making, don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.**

    4. Toss together.
    5. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
    6. Toss with the salad and enjoy!
      The original source was from Chelseasmessyapron.com. I've changed quite a bit though. Hers is more of a corn salad and we like more pasta in ours.

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