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Three-Bean Pasta Salad

This is a great salad. I tossed the whole can of kidney beans in it rather than just 1 cup. Kathleen

                   *  Exported from  MasterCook  *

                          Three-Bean Pasta Salad

Recipe By     : Pasta East to West by Nava Atlas, page 54
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans And Legumes                Pasta, Couscous, Etc.
                Salads, Main Dish                Vegetables
                Pasta East To West

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           red wine vinegar
   1      tablespoon    Dijon-style mustard
   1      tablespoon    honey or brown rice syrup
     1/4  teaspoon      paprika
     1/4  teaspoon      dried oregano
     1/4  teaspoon      thyme
                        ***REMAINING INGREDIENTS***
   8      ounces        pasta -- any short shape
                        (try radiatori or orecchiette or rotelle)
   2      cups          fresh green beans -- trimmed
                        and cut into 1-inch lengths
                        OR thawed frozen cut green beans
   1      cup           canned pink or kidney beans -- drained and rinsed
   1 1/2  cups          canned chickpeas -- drained and rinsed
   2      large         celery stalks -- diced
     1/2  medium        red bell pepper -- diced
     1/4  cup           finely chopped fresh parsley
   2                    scallions -- thinly sliced
                        Salt and freshly ground black pepper -- to taste

6 to 8 servings.  Adapted to be fat free.

Adding pasta to the popular three-bean combo gives it a contemporary twist.

Combine the dressing ingredients in a small bowl, and stir together. Set aside.

Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse until cool, then drain well again.

Meanwhile, steam the green beans in a medium saucepan with a small amount of water until tender-crisp. Drain and rinse under cool water.

Combine the pasta, green beans, and dressing with the remaining ingredients in a serving bowl, and toss well. Cover and refrigerate until needed, or serve at once.

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