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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Chorizo sausage jumpstarts the taste of this pasta and bean salad. If you can't find chorizo, use spicy Italian sausage. Recipe by David Joachim, Relish Entertaining, September 2006. Ingredients:
2 cups small shell pasta |
12 ounces chorizo sausage, casings removed (mexican-style, the kind you can crumble) |
3 garlic cloves, minced |
2 tablespoons white wine vinegar or 2 tablespoons apple cider vinegar |
1/3 cup olive oil |
1/2 cup salsa, fresh is preferred but you can use prepared |
1 cup red bell pepper, chopped |
1/2 cup poblano chiles or 1/2 cup anaheim chili, chopped |
2 cups canned black beans, drained and rinsed |
1/4 cup fresh cilantro, chopped |
1/4 cup queso fresco, crumbled |
Directions:
1. Cook pasta according to package directions. Drain and rinse.
2. Crumble chorizo into small skillet and cook over medium heat 6-8 minutes or until browned, breaking up meat into small chunks with a spoon.
3. Add garlic and cook 1 minute. Remove from heat.
4. Put vinegar in a medium serving bowl.
5. Whisk in oil in a steady stream until incorporated.
6. Stir in salsa, bell pepper, poblano chile, beans, cilantro, chorizo-garlic mixture and cooked pasta.
7. Chill until serving.
8. Top with queso fresco and serve.
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