SierraCook
Master Chef
I had this salad last weekend at a friend's house. It turned out so good that we took the leftovers down to her Mom's to have with dinner the next day. We also decided that if you add diced cooked chicken it would make a great main dish. The avocados held up well even with being served the next day.
Penne with Roasted Corn and Poblano, Avocado, and Tomatoes
2 Poblano (Pasilla) peppers
2 red bell peppers
2 ears shucked corn
2 tbsp. fresh lime juice
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cumin
1 garlic clove minced
4 cups cooked whole wheat penne pasta (drained and cooled)
2 cups halved grape tomatoes
1 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 cup chopped avocado
Preheat broiler. Cut poblanos and bell peppers in half in lengthwise; remove stems and membranes. Place pepper halves skin side up on a foil-lined baking sheet, flatten with hand. Add ears of corn to baking sheet. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn occasionally. Place peppers in resealable plastic bag and seal. Let stand for 10 minutes. Peel and coarsely chop the peppers. Cut kernels from ears of corn.
Combine lime juice, olive oil, salt, black pepper, cumin, and garlic in a large bowl and stir. Add peppers, corn, pasta, and remaining ingredients. Toss and chill until ready to serve. Makes 8 servings.
Penne with Roasted Corn and Poblano, Avocado, and Tomatoes
2 Poblano (Pasilla) peppers
2 red bell peppers
2 ears shucked corn
2 tbsp. fresh lime juice
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cumin
1 garlic clove minced
4 cups cooked whole wheat penne pasta (drained and cooled)
2 cups halved grape tomatoes
1 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 cup chopped avocado
Preheat broiler. Cut poblanos and bell peppers in half in lengthwise; remove stems and membranes. Place pepper halves skin side up on a foil-lined baking sheet, flatten with hand. Add ears of corn to baking sheet. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn occasionally. Place peppers in resealable plastic bag and seal. Let stand for 10 minutes. Peel and coarsely chop the peppers. Cut kernels from ears of corn.
Combine lime juice, olive oil, salt, black pepper, cumin, and garlic in a large bowl and stir. Add peppers, corn, pasta, and remaining ingredients. Toss and chill until ready to serve. Makes 8 servings.
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Kids had been borrowing again without leaving a note, soooo, I grabbed the orzo and used that..It turned out fantastic as well.. So we have two beautiful salads ready to go tomorrow.
