Yeahhh… so, this is kind of a summer recipe.
Turns out, it’s not summer. But I wouldn’t know that judging by the weather the last couple of weeks. Last week was beautiful — in the 80s and sunny almost every day. Only now has the temperature gone back to normal spring temperatures. Boo. I was getting used to the no coat thing.
Well, last week being what it was, I was feeling a little inspired to make some summery-feeling recipes. We didn’t get to this one ’til tonight, when, alas, the hot weather is long gone. But it still tasted delish. I got this recipe from a friend a few years ago, and it has proven to be a summertime favorite. The beans and tomato combined with the spices, citrus, and heat of the tabasco sauce give this salad a kick.
This is such a simple recipe. The only annoying part is seeding and dicing all the tomatoes. But once you get through that, there’s really not much prep work at all.
Black Bean, Tomato, and Feta Pasta Salad
1/3 cup olive oil
2-4 large garlic cloves, minced (the more, the merrier… or garlicky-er)
2 cans black beans, drained and rinsed well
2 lbs. fresh tomatoes, seeded and diced (I prefer roma tomatoes)
Grated zest of 2 limes (Or a splash of lemon or lime juice)
2-3 teaspoons tabasco sauce
1 tsp. dried oregano
2 tsp. ground cumin
1 tsp. salt, or to taste
16 oz. bowtie or wagon wheel pasta
8 oz. crumbled feta cheese
1/2 cup chopped fresh cilantro
Combine all of the ingredients above the dotted line in a large bowl and set aside to warm to room temperature.
Meanwhile, cook the pasta according to package directions. Drain pasta and combine with other ingredients in the bowl. Add cilantro and feta cheese, mixing well so everything is evenly coated.
I suggest pairing this with a margarita, or some other fun, summery drink. You can pretend it’s summer, while the springtime weather catches up with you. Slowly but surely. Hopefully we’ll get some more warm weather again soon. Enjoy!