Summer Corn And Tomato Pasta

Total Time: 43 mins Preparation Time: 20 mins Cook Time: 23 mins

Ingredients

• 2 cups fresh corn kernels or 2 cups frozen corn kernels, cooked
• 5 medium tomatoes, cut in chunks
• 1 cup black beans, rinsed, cooked, drained (can use canned, can also substitute shrimp or tuna)
• 1/2 cup fresh coriander (cilantro) or 1/2 cup basil, finely chopped (cilantro)
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, minced
• 1 jalapeno, seeded minced
• 4 green onions, finely chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 8 ounces penne (or other short pasta 3 cups)
• 1 cup feta cheese, crumbled (5 oz)

Recipe

• 1 in large bowl, stir together corn, tomatoes, beans, coriander, olive oil, garlic, jalapeno, green onions, salt and pepper.
• 2 let stand at room temperature for 15 minutes or for up to 2 hours.
• 3 in large pot of boiling water, cook pasta for 8 minutes or until tender but firm; drain and return to pot.
• 4 add tomato mixture; stir over medium heat just until heated through.
• 5 serve sprinkled with feta.
• 6 make ahead:
• 7 to serve cold, rinse hot pasta under cold water and add to tomato mixture; cover and refrigerate for up to 1 day.