• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pasta and Kidney Bean Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 1 c Kidney beans, dried
  • 1/2 lb Pasta shells, small
  • 1 1/2 c Radishes, sliced
  • 2 Sallion bunches, chopped
  • 1 c Sour cream
  • 1 c Mayonnaise
  • Lemon juice, 1/2 lemon
  • 1/3 c Olive oil
  • Salt
  • Black pepper, freshly ground

 Directions

GARNISH
Black pepper, freshly ground

Place the beans in a 4 quart pot and add 2 cups of cold water. Bring the
beans to a boil, cover, and turn off the heat. Allow to stand for 1 hour.
Drain and return the beans to the pot. Cover the beans with plenty of fresh
cold water and bring to a boil. Cover and simmer gently for 25 minutes or
until tender. Drain and cool. Bring a pot with 4 quarts of water to a boil.
Add a pinch of salt and boil the pasta until al dente. Drain and rinse with
cold water; drain well. Place the beans and the pasta in a large bowl along
with the radishes and scallions. In a small bowl, combine the remaining
ingredients. Whisk until smooth and add to the pasta mixture. Fold all
together, cover and refrigerate for 4 to 6 hours. Fold the salad a couple
of time while chilling. Serve with addional freshly ground black pepper.
Serves 4 to 6. The Frugal Gourmet

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