Thursday, July 12, 2007

Black Bean (Pasta) Salad

After discovering that Sunday's Green Market on my street doesn't really close at 5:00 pm, I was stumped about what to eat this week without going broke. I spontaneously came up with the salad below; however, it might not be spontaneous as it is entirely like that I stole the mixture of ingredients from one of the numerous recipes I have read. Either way, I thought it went well and have recorded it below for posterity.

Black Bean Salad

One 15 ounce can of Black Beans
1/2 small white onion
1 bunch Italian flat parsley
1 jar sun-dried tomatoes in olive oil
1 large cucumber
1 block of organic feta cheese
2 cups of Gemelli Pasta
1 large bowl with a lid

1. Put the 2 cups of pasta on to boil following the boxes instructions.
2. Open the black beans and put them in a colander. Rinse and drain them.
3. Cut the onion, 5 of the sun dried tomatoes, and the cucumber into cubes (or whatever you want - I'm way to anal and thus a very slow cook). Place the chopped ingredients in the bowl.
4. Add a little bit of olive oil from the jar of tomatoes to the mix.
5. Add the black beans and stir everything.
6. Drain the pasta and rinse with cool water. Add it to the mix.
7. Cut 1/4 of the cheese block into cubes and toss into the salad.
8. Enjoy.

In retrospect, I would add the feta cheese as desired whenever you plan to eat the salad. It loses it's flavor if you let it sit overnight. I just added more cheese when I ate it on subsequent nights.

Obviously, you can omit the pasta. I just enjoy it and can "afford" to eat it since my parents suggested I force feed myself a little. They feel I'm too thin; Vika just says I'm NY thin. It's all a matter of opinion.

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