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Penne with Black Bean & Corn Salsa https://www.metro.ca/userfiles/image/recipes/penne-salsa-haricots-noirs-mais-6889.jpg PT10M PT10M PT20M
Prepare the penne according to package directions. Reserve 1/2 cup (125 mL) of the cooking water before draining. Meanwhile, heat oil in a large, deep nonstick skillet set over medium heat. Add the tomato and red pepper; sauté for 5 minutes or softened. Add the black beans, corn, garlic, cumin, oregano, salt and pepper. Cook, stirring, until bubbly. Add the hot drained pasta, reserved pasta water, green onions, coriander and cider vinegar.
6
1 box (375 g) whole wheat penne 2 Tbsp. (30 mL) canola oil 3 cups (750 mL) diced ripe, on-the-vine tomatoes 1 cup (250 mL) diced red pepper 1 cup (250 mL) canned black beans, drained and rinsed 1 cup (250 mL) frozen corn kernels 2 cloves garlic, minced 1 Tbsp. (15 mL) ground cumin 1 Tbsp. (15 mL) dried oregano leaves 1/2 tsp. (2 mL) salt 1/2 tsp. (2 mL) pepper 4 green onions, chopped 1/2 cup (125 mL) chopped fresh coriander leaves 3 Tbsp. (45 mL) cider vinegar
Penne with Black Bean & Corn Salsa

Penne with Black Bean & Corn Salsa

Rate this recipe
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  • Lactose-free
6
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 box
    (375 g)
    whole wheat penne
  • 2 Tbsp.
    (30 mL)
    canola oil
  • 3 cups
    (750 mL)
    diced ripe, on-the-vine tomatoes
  • 1 cup
    (250 mL)
    diced red pepper
  • 1 cup
    (250 mL)
    canned black beans, drained and rinsed
  • 1 cup
    (250 mL)
    frozen corn kernels
  • 2
    cloves garlic, minced
  • 1 Tbsp.
    (15 mL)
    ground cumin
  • 1 Tbsp.
    (15 mL)
    dried oregano leaves
  • 1/2 tsp.
    (2 mL)
    salt
  • 1/2 tsp.
    (2 mL)
    pepper
  • 4
    green onions, chopped
  • 1/2 cup
    (125 mL)
    chopped fresh coriander leaves
  • 3 Tbsp.
    (45 mL)
    cider vinegar
Imprimer ma sélection

Preparation

Prepare the penne according to package directions. Reserve 1/2 cup (125 mL) of the cooking water before draining.

Meanwhile, heat oil in a large, deep nonstick skillet set over medium heat. Add the tomato and red pepper; sauté for 5 minutes or softened.

Add the black beans, corn, garlic, cumin, oregano, salt and pepper. Cook, stirring, until bubbly. Add the hot drained pasta, reserved pasta water, green onions, coriander and cider vinegar.

Source : Catelli

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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