Dr. Oz Approved My Recipe!
As some of you may know, I was extremely fortunate to be on Dr. Oz a few years back educating him on my
BBQ bean corn & pasta salad, which happens to have a cancer fighting ingredient, pinto beans!
This dish is always a crowd pleaser at summer BBQ's, picnics & potlucks. As we kick off summer cooking this coming Memorial Day Weekend (weather pending), I am excited to share this re-vamped recipe as it's one of my go-to healthy pasta salads.
As part of it's "face-lift" since debuting on Dr. Oz back in 2012, I've since made this dish exclusively with organic ingredients (when available) and use gluten free pastas like organic Chickpea pasta by Tolerant Foods or organic quinoa pasta sold at Trader Joe's
These pastas are all much more nutritious than the standard semolina drum wheat.
Chick pea and quinoa pastas are high in protein, fiber & iron.
They are great for getting in extra nutrition, aid in satiation and help to control blood sugar levels.
And for the more culinary brave, I also make my own BBQ sauce that I learned how to master when attending
The Academy of Culinary Nutrition (ACN) last fall .
If you want to learn how to make your own homemade BBQ sauce, you need to attend my
Summer Picnic & BBQ Eats cooking demo & dinner next month on June 21st in Huntington, NY
Until then, enjoy this delicious & nutrition recipe! And as always, tag me via social media when you attempt to make this or any of my recipes on your own, I love the feedback and posts!
BBQ Bean, Corn & Pasta Salad
1 box gluten free pasta - penne or fusilli
1 can pinto beans
1 can corn
1 can black beans
1/2 bottle BBQ Sauce
1/2 bottle Enchilada Sauce
*source organic as much as possible
**This entire dish is soy, gluten, dairy, nut & shellfish free
Cook pasta according to recipe on box
Open cans of beans & corn
Rinse and drain them
Add pasta, beans and corn to a large bowl or platter
Top with BBQ & Enchilada sauce
Blend all together
You may serve room temperature or refrigerate for 2 hours for a colder salad