email this pageIngredients
8 ounces (2 cups) small shell pasta
12 ounces fresh Mexican chorizo sausage (about 3 links), casings removed
3 garlic cloves, minced
2 tablespoons white wine vinegar or apple cider vinegar
1⁄3 cup olive oil
½ cup prepared salsa, preferably fresh
1 cup chopped red bell pepper
½ cup chopped poblano or Anaheim chile
2 cups cooked or canned black beans, drained and rinsed
¼ cup chopped fresh cilantro
¼ cup crumbled queso fresco
Instructions
12 ounces fresh Mexican chorizo sausage (about 3 links), casings removed
3 garlic cloves, minced
2 tablespoons white wine vinegar or apple cider vinegar
1⁄3 cup olive oil
½ cup prepared salsa, preferably fresh
1 cup chopped red bell pepper
½ cup chopped poblano or Anaheim chile
2 cups cooked or canned black beans, drained and rinsed
¼ cup chopped fresh cilantro
¼ cup crumbled queso fresco
1. Before You Go: Cook pasta according to package directions. Drain and rinse.
2. Crumble chorizo into small skillet and cook over medium heat 6 to 8 minutes or until browned, breaking up meat into small chunks with spoon. Add garlic and cook 1 minute. Remove from heat.
3. Put vinegar in a medium serving bowl. Whisk in oil in a steady stream until incorporated. Stir in salsa, bell pepper, poblano chile, beans, cilantro, chorizo-garlic mixture and cooked pasta. Chill until serving.
4. When You Get There: Top with queso fresco and serve. Serves 8
Recipe by David Joachim, "Relish Entertaining," Sept. 2006.
