This is a great salad. I tossed the whole can of kidney beans in it rather
than just 1 cup. Kathleen
* Exported from MasterCook *
Three-Bean Pasta Salad
Recipe By : Pasta East to West by Nava Atlas, page 54
Serving Size : 6 Preparation Time :0:00
Categories : Beans And Legumes Pasta, Couscous, Etc.
Salads, Main Dish Vegetables
Pasta East To West
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup red wine vinegar
1 tablespoon Dijon-style mustard
1 tablespoon honey or brown rice syrup
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon thyme
8 ounces pasta -- any short shape
(try radiatori or orecchiette or rotelle)
2 cups fresh green beans -- trimmed
and cut into 1-inch lengths
OR thawed frozen cut green beans
1 cup canned pink or kidney beans -- drained and rinsed
1 1/2 cups canned chickpeas -- drained and rinsed
2 large celery stalks -- diced
1/2 medium red bell pepper -- diced
1/4 cup finely chopped fresh parsley
2 scallions -- thinly sliced
Salt and freshly ground black pepper -- to taste
6 to 8 servings. Adapted to be fat free.
Adding pasta to the popular three-bean combo gives it a contemporary twist.
Combine the dressing ingredients in a small bowl, and stir together. Set
Cook the pasta in plenty of rapidly simmering water until al dente. Drain
and rinse until cool, then drain well again.
Meanwhile, steam the green beans in a medium saucepan with a small amount
of water until tender-crisp. Drain and rinse under cool water.
Combine the pasta, green beans, and dressing with the remaining ingredients
in a serving bowl, and toss well. Cover and refrigerate until needed, or
serve at once.