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 |
GARNISH
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.