| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Salads |
4 |
Servings |
INGREDIENTS
| 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 |
|
|
Black pepper, freshly ground |
INSTRUCTIONS
GARNISH
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
Recipe by: The Frugal Gourmet 'Whole Family Cookbook'
Posted to MC-Recipe Digest V1 #467 by Nancy Berry <nlberry@prodigy.net> on
Feb 02, 1997.
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”