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|
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.