Southwestern Black Bean Pasta Salad

 

Southwestern Black Bean Pasta Salad

I can remember when I was ten years old, wishing that I was thirteen. I wanted to be a teenager because I thought that was way cooler than being ten. Then like most, the next significant milestone was 16. I think I may have counted down the days until my birthday that year. I wanted a car but I did not get one.  It continued after that;  being impatient for graduation, first real job, wedding date, birth of a baby. Many other important dates that I looked forward to with anticipation that I now look back on with nostalgia.

Now, God willing, Greg and I will celebrate our thirtieth wedding anniversary in November. I look forward to celebrating that date because I am proud that he has been able to put up with me for this long! However, if life has taught me nothing else, it is to enjoy the moment. I’m still a planner, and I look forward to special days, but I am trying to place more emphasis on the here and the now than the tomorrows. After all, I’m not promised tomorrow. My very wise mother always told me, “don’t wish your life away.” Well, Mama, after fifty-three years I’ve started listening to you!

It’s a bit difficult to transition from serious to pasta salad, but here goes.  😂 My family enjoys anything with a little spice. We love anything with buffalo sauce, and we enjoy some Mexican and Southwestern food too! I recently tried this Southwestern Black Bean Pasta Salad, and my family went nuts. Even if you prefer your pasta salad with little other than pasta, this dressing is amazing! The lime juice and cilantro are the key ingredients in my opinion,  but leave the cilantro out if you don’t care for it.

Southwestern Black Bean Pasta Salad
 
Author:
 
Ingredients
  • ½ c. mayonnaise
  • 2 tbsp. freshly squeezed lime juice
  • 1½ tsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. salt
  • 12-oz. rotini pasta
  • 1 can (15 oz.) can whole kernel corn, drained
  • 1 can (15-oz.) can black beans, drained and rinsed
  • 1 pint grape or cherry tomatoes, halved
  • 1 (4.5-oz.) can chopped green chiles, drained
  • ¼ c. chopped fresh cilantro
Instructions
  1. Cook pasta according to package directions. Drain, set aside.
  2. In a large bowl, whisk together mayonnaise, lime juice, chili powder, cumin, and salt.
  3. Add cooked and drained pasta, black beans, corn, tomatoes, chiles, and cilantro to the dressing and toss to coat.
  4. Refrigerate covered until ready to serve.

 

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Amye’s Top Recipes from 2016

Amye's-Top-Recipes-from-2016

 

 

One of my favorite post each year is my top picks. I’m running a little late this year, but I did not want to miss out on the opportunity to share my favorite recipes from 2016 with you!

It’s obvious at first glance that I enjoy cheese, chipotle peppers, sugar, and food with a Mexican flair. Because I am trying new recipes much of the time, I often prepare a recipe only once. However, my top picks for 2016 are recipes that I make over and over again! These are all dishes that my family and I enjoy. These are the foods that I crave.

I think it would be fun to sit down one day and figure out my ALL-TIME favorite NJSD recipes!! Maybe that will be an upcoming post!

In the meantime, visit or revisit these fabulous recipes from 2016. Simply click on the recipe title below to be redirected to the original post.

 

Amye's-Top-Recipes-from-2016-2

 

 

 

 

 

 

 

 

 

The Varsity has nothing on these delicious Crispy Onion Rings!  They are fast and easy to prepare and worth the effort!

 

My cousin’s recipe for this Garden Dill Veggie Sandwich is simply the best!

 

Maybe it’s a little cold outside for these fabulous Peaches and Coconut Cream Popsicles, but they will be on the menu here soon!

 

The Cilantro Sauce takes these Fajita Kabobs over the top!  This is a must try recipe!

 

Sweet Potato bread is amazingly moist!  I seldom make the pineapple butter but for special occasions it’s a wonderful addition!

 

Not only does this Pineapple Upside Down Pound Cake look beautiful, it also tastes great!

 

This homemade enchilada sauce is so simple you will wonder why you haven’t been making it all along!  Make these tasty Chicken Enchiladas for an easy weeknight dinner!

 

Customize this recipe with as many chipotle peppers as you like.  I love the wonderful smoky flavor of chipotle peppers in Amye’s Smoky Cheese Dip!

 

My aunt’s recipe for Heirloom Carrot Cake is THE best carrot cake I’ve ever had.  I love this frosting!

 

Here’s another super easy recipe, Fried Chicken Tacos with Buttermilk Jalapeno Sauce.  I simply pick up chicken tenders at Zaxby’s then make the sauce for a delicious and simple meal for the family!

 

This smoky, spicy barbecue sauce adds tons of flavor to this yummy Smoky Barbecue Chicken Sandwich!  I keep this sauce in the fridge all of the time!

 

These wonderful Peanut Butter Fingers are the first recipe I ever cooked on my own as a teenager.  They are a great treat to this day…many years later!

 

I love the taste of pickles and olives.  This Olive Bruschetta is a sure winner for your next party!

 

Notice this is the third family recipe that I picked for a 2016 favorite.  Make my aunt’s Tea Cake recipe and you may never make another cookie!  They are just that good!

 

You will not find many casserole recipes on NJSD but this one is a keeper!  This ooey, gooey Cheesy Onion Casserole is high on the list of comfort foods in our house!

 

Now I am craving all my favorites!   I always enjoy your comments and I would enjoy hearing from you now.  Do you have a favorite recipe from NJSD that you have tried and you make it over and over again?  Leave a comment on NJSD or email me at notjustsundaydinner@yahoo.com.  My goal for 2017 is to have more reader involvement.  So please, if you enjoy NJSD or you have a favorite recipe, or you just want to say “hi”, let me hear from you!

 

 

 

 

 

 

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Southern Cornbread Salad

Southern-Cornbread-Salad

 

Do you remember the cornbread salads from twenty years ago? Cornbread layered with tomatoes, pinto beans, peppers, and onions, salsa, and usually Ranch dressing. My cousin could make one that always had you going back for seconds!

Recipes are like clothing styles. Of course, there are classics that will always be around. However, the most popular recipe today will most likely not be the popular recipe ten or fifteen years from now.

This recipe for Southern Cornbread Salad is amazing!  With family reunions, cookouts, and picnics in season, this is a great salad recipe to go into the summer months with.  This version of a cornbread salad is completely different. This salad is full or light and fresh flavors. Very much like an Italian Panzanella salad, but made with Southern cornbread rather than Italian bread.

If you are taking the salad to another location, take the vegetables in the salad bowl. Take the toasted cornbread in a ziplock bag, and the vinaigrette in a separate container. Combine just before serving.

Southern Cornbread Salad
 
Author:
 
Ingredients
  • ½ to 1 pan cornbread (any recipe, preferably 1 to 2 days old)
  • DRESSING:
  • 6 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • SALAD INGREDIENTS:
  • 2 cans black beans, rinsed and drained
  • 1 or 2 red bell peppers, diced
  • 2 c. cherry tomatoes, quartered (or 2 lg. tomatoes, chopped
  • ½ c. thinly sliced scallions (white and green parts)
  • ¼ c. chopped fresh basil
Instructions
  1. Cube cornbread and place on a baking sheet. Toast in oven, turning to toast all sides of bread. Remove from oven and set aside to cool.
  2. In a small bowl, whisk together olive oil, vinegar, salt and pepper, set aside.
  3. Add toasted cornbread to a salad bowl. Add black beans, bell peppers, tomatoes, scallions, and basil to the salad bowl. Toss gently.
  4. Pour the vinaigrette over the salad and toss to combine well. Serve immediately.
Notes
If you are taking the salad to another location, take the vegetables in the salad bowl. Take the toasted cornbread in a ziplock bag, and the vinaigrette in a separate container. Combine just before serving.

 

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Black Bean, Corn and Feta Dip

 

black-bean-corn-and-feat-dip

Just in time for the National Championship game tonight I bring you this recipe for an excellent dip. This dip would be a great addition to your football lineup! I’ll have this out to munch on tonight at our football party for two. We spend many more nights alone these days. A sure sign of getting older…a quite house with no kids. Oh well, it’s a good thing we like each other.  😍

Our friends, Matt and Teresa, told us about this great dip recipe. It’s a favorite in their house and now a new favorite of ours! The tangy cider vinegar paired with the salty feta is a great combination. (For the best quality always buy the feta chunk, not the crumbles. The same goes for blue cheese.) Teresa doubles the feta, but I did not. I made one addition to the dip after this picture was taken, though. I added about 1/2 bunch of cilantro, chopped. I think cilantro is probably a love it or hate it thing. I love it, I had it, and I added it.

I must add one final note for Wesley…ROLL TIDE!!!  🏈

AAA Amye Signature for blog

 

Black Bean, Corn and Feta Dip
 
Author:
 
Ingredients
  • 2 (15-oz.) cans black beans, rinsed and drained
  • 2 (15-oz.) cans whole kernel corn, drained
  • 8-oz. (1 cup) feta cheese, cubed or crumbled
  • 1 to 2 green onions, chopped (green part only)
  • ¼ tsp. garlic powder
  • ¼ c. olive oil
  • ½ c. apple cider vinegar
  • ½ c. sugar
Instructions
  1. Mix all ingredients together. Cover and refrigerate for 3 to 4 hours. Serve with corn chips.

 

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Taco Soup

 

2015Feb23_3764

There are a few recipes that I love making because not only are they delicious, but they are super easy.  This taco soup just happens to be one of those recipes.  I typically have most of the ingredients for this soup in my pantry at any given time.  This soup comes together quickly and my family loves it.  My cousin, Nancy, gave me this recipe years ago.  In fact, I have been making this since my kids were small.

Get creative with your toppings.  A few favorites are sour cream, shredded Cheddar cheese, black olives, jalapeños, or my favorite topping combo…avocado, lime juice and chopped cilantro.

 

5.0 from 1 reviews
Taco Soup
 
Author:
 
Ingredients
  • 1 to 2 tbsp. vegetable oil
  • 2 lb. ground beef
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 (1-oz.) envelope taco seasoning mix
  • 1 (1-oz.) envelope Ranch seasoning mix
  • 1 (28-oz.) can crushed tomatoes
  • 1 to 2 c. water (see note)
  • 1 (10-oz.) Rotel tomatoes
  • 2 cans Mexicorn
  • 1 (16-oz.) can black beans, rinsed and drained
  • 1 (16-oz.) pinto beans, rinsed and drained
  • 1 (15-oz.) hominy, drained
  • chili powder, to taste (I usually use 1 tbsp.)
  • Shredded Cheddar cheese, sour cream, and Doritos, to serve
Instructions
  1. Heat oil in a large Dutch oven. Add ground beef, onions, and green peppers. Cook until beef is no longer pink. Drain well.
  2. Add taco seasoning, Ranch seasoning, tomatoes, water, Rotel, corn, black beans, pinto beans, hominy, and chili powder. Bring to a boil; reduce heat to low and continue cooking 15 to 20 minutes.
  3. Serve with cheese, sour cream and Doritos.
Notes
Adjust water to your preference, add less or more.

 

 

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