I’m a weekend cook. On weekdays, all good intentions about cooking and cleaning go out the window by the time I get home. Heated-up leftovers are about all I’m willing to expend energy on for dinner. On the weekends I have plenty of morning energy and time for cooking.
One my Memorial Day weekend gatherings was grilling at our house – veggie burgers with all the fixins’, potato salad, pasta salad, grilled corn, watermelon. There were leftovers, but not really anything you could reheat on a Thursday night so I still felt the need to cook something.
I decided to use the leftovers to make a dish. I started with what was left of a large yellow onion and sautéed it in olive oil. Then I cut the kernels off the 3 grilled corns and added them. I found a can of black beans in the cabinet, rinsed and threw them in. Then I added the leftover pasta (I made WAY too much the night before. I seasoned it and it tasted ok but didn’t look quite right so I chopped up the leftover 2½ tomatoes and stirred them in. Then it was perfect.
Memorial Day Leftover Pasta
1 yellow onion (or almost one), chopped
3 ears of corn (grilled OK), kernels cut off the cob
1 can black beans, rinsed thoroughly
4 cups cooked pasta
2½ tomatoes, chopped
Salt, pepper, cumin, chili pepper to taste
Heat up the olive oil and sauté the chopped onions. Add corn and after a few minutes, add beans and pasta. Mix thoroughly and season to taste. Add tomatoes at the end and toss gently. Eat warm or cold!
What leftovers will you have after this weekend?