Suggested Recipes Kidney Bean Recipe

Three Bean Pasta Salad

For The Salad

2 cups dry ziti pasta (4 oz.)

2 cups fresh green beans, trimmed (12 oz.)

1 can dark red kidney beans, drained and rinsed (15 oz.)

2 oz. deli-sliced Genoa salami, chopped

2 cups halved cherry tomatoes

1 cup thinly sliced red onion

1/2 cup pitted, sliced black olives

4 oz. fresh mozzarella, cubed

1/4 cup minced fresh basil

1/4 cup minced fresh parsley

For The Vinaigrette

1/3 cup grated Parmesan

3 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

1 teaspoon minced garlic

1/2 teaspoon Dijon mustard

Salt and black pepper to taste

Directions

Bring a pot of salted water to a boil. Cook pasta according to package directions. Use a slotted spoon to transfer cooked pasta to a colander. Cook green beans in same boiling water until crisp-tender, about 5 minutes; drain. Rinse pasta and green beans under cool water; transfer to a large bowl.

Add dark red kidney beans, salami, tomatoes, onion, olives, mozzarella, basil, and parsley to bowl with pasta; toss until well combined.

Combine vinaigrette ingredients in a jar with a tight-fitting lid; shake until well mixed.

Drizzle vinaigrette over salad just before serving; toss until evenly coated. Serve cold.