Cilantro Love It Or Hate It

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Note: Cilantro haters may omit the herb, substituting flat-leaf parsley or more basil.

2

tablespoons chopped cilantro

1

tablespoon chopped thyme

2

tablespoons chopped basil

2

cloves garlic, minced

2

shallots, minced

1

tablespoon dry white wine

2

tablespoons white wine vinegar

1

tablespoon balsamic vinegar

1/4

cup olive oil, plus 3 tablespoons olive oil (divided use)

salt and freshly ground black pepper to taste

9

ounces dried pasta, such as penne or fusilli

1

15-ounce can black beans, rinsed and drained

1/2

medium red bell pepper, seeded and cut into 1/4 -inch strips

1/2

medium yellow bell pepper, seeded and cut into 1/4 -inch strips

1

small carrot, coarsely chopped

5

tomatillos, husked, rinsed, cored and diced

8

ounces cooked chicken breast (preferably smoked), diced

1

cup oven-dried tomatoes (substitute sun-dried tomatoes that have been softened in hot water if the oven-dried are not available at your market)

Combine cilantro, thyme, 1 tablespoon of basil, half the minced garlic and all of the shallots in a bowl. Whisk in the wine, both vinegars and 1/4 cup of olive oil. Season to taste with salt and pepper and set aside. Cook the pasta in salted water until al dente. Drain and place in a large serving bowl.

Toss with the remaining 3 tablespoons of olive oil and set aside to cool. When the pasta is thoroughly cool, add the black beans, vegetables, smoked chicken and the remaining basil and garlic. Toss with reserved vinaigrette and season to taste.

Cover the salad and refrigerate to chill slightly, about 20 minutes, before serving. (If the salad sits for longer than that, you might want to toss it with a bit of fresh lemon juice to liven up the flavor.)

- Adapted from "The New Texas Cuisine" by Stephan Pyles

Nutrition information

Per serving (based on 8 servings): 327 calories, 14 grams protein, 14 grams fat, 2 grams saturated fat, 41 grams carbohydrate, 6 grams fiber, 16 milligrams cholesterol, 429 milligrams sodium