| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Salads, Pasta, Side dish, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Red kidney beans, soaked |
| 1 |
c |
Elbow macaroni |
| 1 |
lg |
Tomato, chopped |
| 3/4 |
lg |
Green bell pepper, diced |
| 2 |
ts |
Basil |
|
|
Salt & black pepper |
| 1/3 |
c |
Olive oil |
| 2 |
tb |
Red wine vinegar |
| 4 |
tb |
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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