Dish of Bean, Corn & Pasta Salad
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Bean, Corn & Pasta Salad


US New Mexico
Makes:
Effort:
Sched:
DoAhead:  		 3-1/2 #
***
35 min
Yes		 An attractive and tasty Southwest Salad, ideal for buffet as it can be made well ahead and will not wilt.

1/3
3/4
---------
2 14oz
1-1/2
4
4
3
1/2
---------
1/2
1/2
2
1
1/2
-------
c
c
------
cans
c
oz
oz

c
------
c
c
T
t
T
---
Brown Rice
Orzo Pasta
-- Salad
Beans (1)
Corn Kernels (2)
Bell Pepper red
Onion red
Chili Jalapeño (3)  
Cilantro
-- Dressing
Olive Oil ExtV
Wine Vinegar red
Lime Juice
Cumin (4)
Salt
------------
Do Ahead   -   (6 hrs - 15 min work)
  1. Steam BROWN RICE the usual way. Cool, then chill.
  2. Cook ORZO the normal way, a little more than "al dente", it will stiffen when cold. Tumble with a little Olive oil so it won't stick together, cool, then chill.
Make   -   (35 min )
  1. Drain and rinse BEANS.
  2. Prep CORN as needed (cut from cob, drained, or thawed).
  3. Cap and seed BELL PEPPER. Dice to a size just larger than the Beans.
  4. Cut ONION lengthwise in quarters if small or 1/2 cut in thirds if larger. Slice about 1/8 inch crosswise.
  5. Cap JALAPEÑOS, remove the seed mass and chop fine.
  6. Chop CILANTRO medium. Measure is after chopping lightly packed.
  7. In a mixing bowl, tumble together Brown Rice, Orzo, and all Salad items. Stir in Beans last so they don't get broken up.
  8. Mix all Dressing items in a small jar. Shake up vigorously and pour over Salad. Tumble to coat everything well. Let sit an hour or so, tumbling a couple of times, for flavors to blend
  9. Serve cool, cold, or chilled. This salad will keep refrigerated for at least 3 days.
NOTES:

  1. Beans:

      The pattern recipe called for Black Beans. I used Pinto Beans because I already had a Black Bean salad in my buffet menu. I use Goya brand, even though they supported Trump, because their beans are dependably intact. You could also use 3 cups of cooked beans.

  2. Corn Kernels:

      In order of preference: Fresh from the Cob, Canned, Frozen.

  3. Jalapeños:

      Three Jalapeños with seed mass and veins removed gives this salad very little chili bite. If in doubt, use two and make sure all the veins are scraped out.

  4. Cumin, Toasted:

      The pattern recipe calls for ground "Toasted Cumin Seed". This is often used in India and other regions and can be used anywhere Ground Cumin is needed. I just dry pan toast a small batch, grind it and store it in a tiny jar. I will forgive you if you just grind untoasted Cumin as salads usually must be put together quickly.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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