Southwestern Linguine Toss
1 pound linguine, cooked and drained
1 tablespoon olive oil
2 cups green pepper, diced
2 cups onion, diced
2 poblano or green chile peppers, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon dried oregano
1 - 15 ounce can black beans
2 ears of corn, scraped (or 1 cup frozen/canned corn kernels)
2 cups ripe tomatoes, chopped
1/4 cup cilantro, chopped
juice of one lime
1) In a large skillet, saute green pepper and onion in olive oil for 2 to 3 minutes until softened. Add peppers, garlic, chili powder, and oregano. Stir and saute for another 2 to 3 minutes. Add black beans and corn, stir until heated.
2) Remove skillet from heat, season with salt and pepper and toss with cooked linguine. Add tomatoes and cilantro, toss again and squeeze the lime juice over the finished dish.
I usually serve this with sliced avocado and a green salad.
Source of recipe: I got the basic recipe from Vegetarian Times magazine about 20 yrs ago, but I have modified it over the years. My old college roommates requested this often and referred to it as "That Yummy Stuff".
SO HOW'D IT GO?
My sister asked if I would cook her family dinner one night and I was looking for a recipe I thought everyone would like. Her family includes her husband, her 16 yr old daughter and 10 year old son who are all omnivores. I knew they all loved salsa and Mexican food so this recipe looked promising but I was afraid it might be to spicy for the kids. The entire family loved this recipe! I didn't consider it spicy at all. My nephew exact words were "I was expecting it to be good but I didn't think it would be this good!" and he told me he gave it 4 3/4 stars out of 5.