Salsa-ed Pasta Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Red kidney beans, soaked
1 cup: Elbow macaroni,
1 large: Tomato, chopped
3/4 large: Green bell pepper, diced
2 tsp: Basil,
Salt & black pepper,
1/3 cup: Olive oil,
2 tbsp: Red wine vinegar,
4 tbsp: Salsa,
Parsley, chopped
Directions:
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
Source from luhu.jp
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
Source from luhu.jp