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.