Recipe: Black Bean and Corn Salad

1 – 15 oz. can Black Beans (rinsed and drained)
1 – 15.25 oz. can Sweet Corn (drained)
1 small onion chopped
1 pint of cherry or grape tomatoes (cut in half)
¼ cup chopped parsley (cilantro would be great, but I had a lot of parsley)
2 teaspoon cumin
3 Tablespoons lime juice
3 Tablespoons Extra Virgin Olive Oil
2 teaspoon Sriracha Hot Chili Sauce
1 Tablespoon minced garlic
2  teaspoon Honey
½ teaspoon salt
¼ teaspoon pepper

1.     In a large bowl, whisk cumin, lime juice, oil, Sriracha, garlic, honey, salt, and pepper until blended.  
2.    Add beans, corn, onion, tomatoes, and parlsey.
3.    Toss to coat.
4.    Cover and refrigerate for ½ hour.

Recipe: Chorizo, Black Beans, Red Peppers over Pasta

Chorizo, Black Beans, Red Peppers over Pasta

10 oz beef chorizo

1 can black beans (drained and rinsed)

2 large red Peppers (sliced into strips)

1large Vidalia onion (halved and sliced)

1 lb.  Extra wide egg noodle

10 oz. Queso Blanco Fresco (Crumbled)

Salt and pepper to taste

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. 

Cook chorizo on medium heat to render fat.  Then add Peppers and onions and cook until soft.  Add black beans and stir well to combine.  Taste mixture to see if you need salt and pepper.  Cook 10 minutes stirring occasionally.  Top pasta with mixture and sprinkle with cheese before serving.