Salsa-Ed Pasta Salad Recipe

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Mexican Salad Recipes

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
1 salt & black pepper
1/3 cup olive oil
2 tbsp red wine vinegar
4 tbsp salsa
1 parsley, chopped

Instructions:

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

Servings: 8

 

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I will not eat oysters. I want my food dead - not sick, not wounded - dead. Woody Allen

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