Pasta And Kidney Bean Salad
| 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 |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 564
Calories From Fat: 435
Total Fat: 49.3g
Cholesterol: 45.2mg
Sodium: 719mg
Potassium: 369.6mg
Carbohydrates: 28.3g
Fiber: 4.2g
Sugar: 8.1g
Protein: 5.5g