Salsa-ed pasta salad

Yield: 8 Servings

Measure Ingredient
1 cup Red kidney beans, soaked
1 cup Elbow macaroni
1 large Tomato, chopped
¾ large Green bell pepper, diced
2 teaspoons Basil
Salt & black pepper
⅓ cup Olive oil
2 tablespoons Red wine vinegar
4 tablespoons Salsa
Parsley, chopped

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

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