This weekend I found perhaps the most amazing
lunch recipe in the history of lunch recipes.
The original recipe for the Black Bean & Corn Pasta Salad can be
found at http://simpledelicioussouthernfood.blogspot.com/2013/05/my-black-bean-corn-pasta-saladi-love.html. I made some changes based on my personal
preferences and I am pretty sure I found my go-to lunch for the foreseeable
future.
Black Bean & Corn Pasta Salad
16 oz. box tri-colored rotini, cooked
1 bag frozen corn
1 can mild Rotel
1 cans black beans, drained & rinsed {the
original recipe calls for 2 but that was just a lot of black beans for me
personally}
2 green onions, finely chopped
1 cucumber, chopped
1 red bell pepper, chopped
¼ cup white onion, finely chopped
¾ bottle of Zesty Italian dressing
2 cups cooked chicken
--Mix all the ingredients together in a large
bowl & refrigerate for at least two hours.
I didn’t use both cans of beans, as I was dumping
I realized one was more than enough for me
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lunch for a week!
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surprise delivery for a sick friend
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I packaged a lunch Pyrex for each day of the week
and stacked them in the fridge for easy grab & go while I am packing my
lunch at night. A friend was feeling
under the weather this past week and so I dropped some off for her to take for
lunch today as well! One less thing for
her to worry about last night makes for a faster bedtime. Even Coach Husband was a fan and mentioned
that it would make a great dinner when the Texas weather turns to summer-time
temps.
Happy eats y’all!
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