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3 3 Rotini Salad

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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Vegetables 1 Servings

INGREDIENTS

1 pk (16 oz) Hodgson Mill Veggie Rotini
1 cn (15 oz) kidney beans, rinsed and drained
1 cn (15 oz) chickpeas, rinsed and drained
1 cn (16 oz) green beans rinsed and drained (I omitted and substituted a can of black beans)
1 sm Red onion, chopped
1 Red bell pepper, chopped (too expensive, I omitted and no one noticed)
3 tb Dijon mustard
2 tb Vegetable oil (I used olive oil)
2 tb Red wine vinegar (I used homemade tarragon and garlic vinegar)
3 tb Fresh parsley, chopped

INSTRUCTIONS

(This is from the back of the Hodgson Mill Veggie Rotini package and was an
immediate hit.)
Prepare pasta according to package directions; draub,  Rinse under cold
water and drain again.  In large bowl, stir together the pasta, all beans,
onion, and bell pepper.  In a small bowl, prepare the dressing by stirring
together mustard, oil, vinegar, and parsley.  Toss pasta with dressing and
serve.  Serve 8.  For best results (flavor) cover and refrigerate for a few
hours or overnight.
Posted to MC-Recipe Digest V1 #260
Date: Sat, 26 Oct 1996 13:47:25 -0400
From: Kay Talbott <talbott@mail2.wilmington.net>

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