This mix of delicious ingredients makes it easy to want to try this recipe….
just because it is so simply beautiful to look at. Simple to create with all the
ingredients at any local grocery store. This hearty salad doubles for a complete
meal with some chips and salsa, or slices of a cheese quesadilla as a side.
I have served this salad warm with warm pasta and heating the dressing as well.
It gives it a depth of flavor that is really interesting. Anyway you choose to create
and serve this salad…I am sure you are going to love it. It keeps for days in the
refrigerator, and seems to get better each day. I try to only put the dressing on
what I am going to use to make sure it tastes fresh each day. This recipe is in
volume four, Celebrating Mother Nature. Stay tuned for the next few
days, for some of our best Summer Salads ever!
Texan Style Pasta Salad
1 lb. pkg. bow tie pasta
1 red pepper
1 yellow pepper
1 red onion
1 c. cilantro, minced
1 c. corn, frozen
12 oz. spicy Jack cheese, diced
15 oz. can black beans
Cook pasta al dente. Remove seeds from red and yellow pepper and cut into
long strips and cut in half. Peel and chop red onion and mince rinsed cilantro.
Rinse and pat dry frozen corn. Dice spicy Jack cheese into small chunks. Drain
and rinse black beans. Toss all ingredients together and fold in Texan Spicy
Dressing. Chill before serving.
Texan Spicy Dressing
1/3 c. vegetable oil
1 tsp. Dijon mustard
1 tsp. garlic powder
½ tsp. crushed red pepper
1 tsp. dried oregano
1 tsp. fresh lemon juice
1 tsp. dry basil
1½ c. apple cider vinegar
1 tsp. garlic pepper
¼ c. mayonnaise
Mix all ingredients together in blender and chill before serving.
Excerpt From: Michelle Huxtable. “The Gathering of Friends.” iBooks. Send the perfect gift today using our eCards with eBook GIFT.