We had a great 4th of July at our friends Jill and Ethan's house. They made delicious turkey burgers, sausage 'n peppers, and coleslaw. I brought pasta salad that has a bit of zip to it.
box of tricolor pasta
1 pint cherry tomatoes, quartered
1 and 1/2 cans black beans, rinsed
1 cup corn (frozen/thawed or fresh/blanched)
2 poblano peppers, seeded and diced
1 (rather large or two small) avocado, cubed
1/2 sweet onion, diced and lightly sauteed until soft
1 small cucumber, diced
3 teaspoons lime zest
4 tablespoons fresh lime juice
2 tablespoon cider vinegar
4 teaspoons extravirgin olive oil
2 cloved garlic, minced garlic
1-2 teaspoon salt
1/2 teaspoon fresh ground pepper
4 tablespoons cilantro, chopped
Cook pasta according to directions (about 11 minutes) and set aside to cool. Whisk zest, juice, vinegar, EVOO, garlic, S&P, and cilantro and set aside. When pasta is cool, add vegetables, onions and beans - toss lightly. Drizzle dressing over pasta (try about half at first). This recipe may make a little more than you need, but it's nice to have some extra to toss in just before you serve. You may wish to wait to add the avocado until just before serving so it doesn't brown. This pasta salad has a little kick from the poblanos. With some grilled chicken or shrimp this would make a great summer dinner.
New favorite beverage alert! Watermelon lime margarita.
For a pitcher of watermelon lime juice you will need about half a small/medium watermelon, half cup fresh lime juice and 1/4 cup simple syrup. Scoop out the watermelon (removing seeds) and place in blender. Puree watermelon and drain over a mesh colander. Place the juice in a pitcher and add lime and syrup. This mix is light and refreshing and makes a great margarita (especially with some salt on the rim) or you could add white rum or vodka.
Hope your 4th of July was great!