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| Bean & Pasta Salad |
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This large colorful salad is perfect for luncheons, barbecues or to take on a group picnic You can use any combination of cooked beans you have on hand. The French dressing is excellent with any tossed salad so you may want to make extra and keep it in your fridge.
| 1 cup | each cooked kidney,black,chick | 250 mL | ||
| peas and navy beans | ||||
| 2 cups | vegetable or plain rotini,cooked | 500mL | ||
| 1 | white onion, chopped | 1 | ||
| 1 | green or red pepper, chopped | 1 | ||
| 1/4 cup | parsley, chopped | 50 mL | ||
| 1 Tbsp | fresh basil (1 tsp/5mL dried) | 15 mL | ||
| French Dressing | ||||
| 2 Tbsp | white vinegar | 25 mL | ||
| 2 Tbsp | tomato ketchup | 25 mL | ||
| 1 Tbsp | brown sugar | 15 mL | ||
| 2 tsp | lemon juice | 10 mL | ||
| 2 tsp | grated onion | 10 mL | ||
| 1 tsp | paprika | 5 mL | ||
| 11/4 cup | oil (combination of half olive oil | 50 mL | ||
| & half vegetable oil works well) |
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If using canned beans, drain and rinse.
- In large salad bowl, combine beans, rotini, vegetable and herbs.
- In tightly lidded jar, combine all dressing ingredients except oil. Blend well. Add oil and shake well.
- Add dressing to bean mixture. Cover and refrigerate for several hours to meld flavors.
Serves 8-10
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