I still remember the Thanksgiving that my grandmother made a pot full of pickled green beans on Thanksgiving. These were green beans she had canned during the summer that were apparently not marked accordingly, and her nose did not detect the difference. I fixed my plate with turkey and dressing, sweet potato casserole, and a spoonful of Bo’s beans. What horror when I took a big bite of them!
Our sense of smell and tastes change as we age. As of a year or so ago I no longer eat yellow squash, and I had eaten it all my life. One of my favorite herbs has always been cilantro. In fact, even before I knew what a herb was, I loved cilantro. I know some people have never liked it and I have read that it has a lot to do with their genes. A good salsa has always been one of my favorite snacks. Then, over the past couple of weeks, something has changed. I know it’s not a gene thing and I am hoping that it is only temporary, but I am not enjoying cilantro as of late! With squash, I could take it or leave it. However, without cilantro in my life, I am really sad. There are many of my favorite recipes that include cilantro. If it’s not an actual ingredient, I sprinkle fresh cilantro over the top of many dishes.
I have been making this pasta salad for years. I love the little bits of pepper jack cheese and the crunchy jicama mixed with the tiny orzo pasta, creamy dressing, and most of all the fresh taste of the cilantro! For those of you who do not care for cilantro but want the fresh herb element, try substituting a mixture of fresh basil and fresh mint.
- 1 lb. box Orzo, cooked and drained
- 1 (8.75-oz.) can whole kernel corn, drained
- 1 (15-oz.) can black beans, rinsed and drained
- 1 c. cubed Pepper Jack cheese
- 1 c. peeled and diced jicama
- 1 c. chopped green bell pepper
- 2 - 4 green onions, chopped
- 1 - 2 medium tomatoes, seeds removed and cubed
- Dressing:
- ½ c. mayonnaise
- ½ c. sour cream
- Juice of half lime
- ¼ - ½ c. chopped cilantro
- 1 tsp. salt
- Freshly ground black pepper
- Combine cooked orzo, corn, black beans, cheese, jicama, green pepper, onions, and tomato in a large bowl, set aside.
- In a small bowl combine the mayonnaise, sour cream, salt, pepper, and lime juice. Stir until smooth. Stir in cilantro.
- Add dressing to pasta mixture and combine. Store in refrigerator.
