Side Pannel
Pasta and Kidney Bean Salad
Pasta and Kidney Bean Salad
- Recipe Submitted by ADMIN on 09/26/2007
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
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
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
