Pasta and kidney bean salad

Yield: 4 Servings

Measure Ingredient
1 cup Kidney beans, dried
½ pounds Pasta shells, small
1½ cup Radishes, sliced
2 \N Sallion bunches, chopped
1 cup Sour cream
1 cup Mayonnaise
\N \N Lemon juice, 1/2 lemon
⅓ cup Olive oil
\N \N Salt
\N \N Black pepper, freshly ground
\N \N Black pepper, freshly ground


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@...> on Feb 02, 1997.

Similar recipes