| 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