Black Bean, Corn, and Cheddar Penne Salad

This penne pasta salad combines black beans, corn, tomatoes, bell peppers, jalapeño peppers, cilantro, and cheddar with a dressing made from lime juice, shallot, oil, and spices.

By Sam SchoolerHeated Social Club

Ingredients

• 2 (15 oz) cans black beans
• ½ (8 oz) block cheddar cheese
• 1 small bunch cilantro
• 1 ⅓ cups frozen corn
• 2 jalapeño peppers
• 1 lime
• 2 orange bell peppers
• 10 oz penne pasta
• 1 shallot
• 4 tomatoes
• ½ tsp black pepper
• 2 tsp chili powder
• 1 tsp cumin, ground
• 4 tsp extra virgin olive oil
• 1 tsp + 1 tsp salt, divided

Instructions

1. 1. 1

      Fill a large pot halfway with hot tap water. Add salt, cover, and bring to a boil over high heat. Once boiling, uncover, add the pasta, and stir for a few seconds. Cook to desired firmness, 8-10 minutes. Drain, rinse under cold water to cool, and set aside.

      • 1 tsp salt
      • 10 oz penne pasta
   2. 2

      Wash and dry the fresh produce.

      • 1 lime
      • 4 tomatoes
      • 2 orange bell peppers
      • 2 jalapeño peppers
      • 1 small bunch cilantro
   3. 3

      Juice the lime into a large bowl.

   4. 4

      Peel and mince the shallot. Add it to the bowl with the lime juice, oil, and spices, and stir to combine the dressing.

      • 1 shallot
      • 4 tsp extra virgin olive oil
      • 2 tsp chili powder
      • 1 tsp cumin, ground
      • 1 tsp salt
      • ½ tsp black pepper
   5. 5

      Medium dice the tomatoes and add them to the bowl with the dressing.

   6. 6

      Trim and seed the bell peppers. Medium dice them and add them to the bowl.

   7. 7

      Quarter the jalapeño peppers lengthwise. Use a spoon to remove the seeds and ribs to reduce the spice. Mince the peppers and add them to the bowl. Avoid touching your eyes. Wash your hands after handling the peppers or wear gloves.

   8. 8

      Shave the cilantro leaves from the stems. Discard the stems, mince the leaves, and add them to the bowl.

   9. 9

      Drain and rinse the beans, then add them to the bowl.

      • 2 (15 oz) cans black beans
   10. 10

       Rinse the corn under hot tap water to thaw it, then add it to the bowl.

       • 1 ⅓ cups frozen corn
   11. 11

       Coarsely grate the cheddar. Add it to the bowl with the cooled pasta and stir to combine.

       • ½ (8 oz) block cheddar cheese
   12. 12

       Divide the pasta salad between plates or bowls.

Nutrition per serving

Nutrition is per serving. Values have not been recalculated.