Here are two new side dishes I whipped up this weekend, that were great the first time and even better for leftovers after they are good and cold. Oh how I love cold couscous and cold pasta salad. Also, these have nothing bad in them, so when my kids gobble them up I swell with pride at the good food they putting in their bodies!
PASTA SALAD with SOUTHWESTERN FLAVORS
10-12 oz uncooked pasta — one 16 oz can of pinto beans, drained and rinsed — 1 cup corn (I used frozen) — 1 med bell pepper finely chopped — 1 cup bottled salsa — 2 tbsp EVOO — juice of lime — S&P
- Cook the pasta until al dente. Drain and rinse until cool, then drain well.
- Meanwhile, combine the remaining ingredients in a serving container. Add the pasta and toss together. Serve at once
Good gracious that is easy! It’s vegan too!
QUICK COUSCOUS and BLACK BEAN PILAF
1 vegetable bouillon cube — 3/4 cup couscous, preferably whole grain — one 16 oz can of black beans, drained and rinsed — 1/2 tsp cumin — 1 tbsp EVOO – 2 scallions, green parts only, thinly sliced
- Combine 1.5 cups water wtih the bouillon cube in a medium saucepan and bring to a simmer. When the bouillon cube has dissolved, stir in the couscous, cover, and remove from the heat. Let stand until the water is absorbed, 5 to 10 minutes, then fluff with a fork.
- Stir in the remaining ingredients and return to medium-low heat, stirring frequently, until heated through. Cover and let stand until needed or serve at once.
Again, so stinking easy & also vegan! Both of these recipes are from my vegetarian cookbook that I love!
I’m leaving you with this picture of Story & Veda because it has nothing to do with either of these dishes, but everything to do with the essence of cuteness. I could eat them both up they are so cute!!!!