Summer Corn and Tomato Pasta
Source: New Light Cooking by Anne Lindsay

2 cups cooked fresh or frozen corn kernels
5 medium tomatoes, cut in chunks
1 cup cooked or canned black beans, drained and rinsed (can substitute shrimp or tuna)
1/2 cup finely chopped fresh coriander (cilantro) or basil
1 Tbsp extra-virgin olive oil
1 jalapeno pepper, seeded and minced, or 2 cloves garlic, minced
4 green onions, finely chopped
1 tsp each salt and pepper
8 oz penne (3 cups) or other short pasta
1 cup crumbled feta cheese (5 oz or 150g)

In large bowl, stir together corn, tomatoes, beans, coriander, oil, jalapeno, green onions, salt and pepper; let stand at room temperature for 15 minutes or for up to 2 hours. In large pot of boiling water, cook pasta for 8 minutes or until tender but firm; drain and return to pot. Add tomato mixture; stir over medium heat just until heated through. Serve sprinkled with feta.

Makes 6 main-course or 10 side servings.

Make ahead: To serve cold, rinse hot pasta under cold water and add to tomato mixture; cover and refrigerate for up to 1 day.

Per side serving: 210 calories; 8g protein; 6 g total fat; 3g saturated fat; 13 mg cholesterol; 34g carbohydrate; 4 g dietary fiber; 448 mg sodium