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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Pasta, Salads, Side dish, Vegetarian 8 Servings

INGREDIENTS

1 c Red kidney beans, soaked
1 c Elbow macaroni
1 Tomato, chopped
3/4 Green bell pepper, diced
2 t Basil
Salt & black pepper
1/3 c Olive oil
2 T Red wine vinegar
4 T Salsa
Parsley, chopped

INSTRUCTIONS

Drain the soaked kidney beans.  Cover with fresh water, bring to a
boil. Fast boil for 2 or 3 minutes, reduce heat & simmer, partially
covered, for 45 to 60 minutes.  (Length of cooking time will depend  on
the freshness of the beans).  Drain & set aside.  While the beans are
cooking, cook the pasta according to package  directions, until al
dente.  Drain & transfer to a large mixing bowl.  Add the chopped
vegetables, along with the cooked kidney beans, oil,  vonegar & herbs.
Season with salt & pepper & stir in the salsa.  Reduce or increase the
amount of salsa according to taste.  Mix in  the chopped parsley, cover
& chill until ready to serve.  Recipe by Mark Satterly  Posted to
MM-Recipes Digest  by "John Weber" <hdbrer@ibm.net> on Oct  17, 98

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Nutrition (calculated from recipe ingredients)
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Calories: 90
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: 0mg
Sodium: 78.6mg
Potassium: 100.7mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: 1.1g
Protein: <1g


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