"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Autumn Bean Salad Recipe

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This recipe for Autumn Bean Salad, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robyn Deike
Added: Friday, October 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 Orange Peppers, chopped
45 oz Black Beans, drained
10 oz Alphabet Pasta, cooked and rinsed
1/2 bunch (or more) flat-leaf Parsley, chopped
2/3 C Cider Vinegar
1/2 C Grapeseed oil
1/2 C Sugar
2 T (or more) Penzey's Green Goddess herb blend
1 T (or less) Penzey's Pasta Sprinkle
Black Pepper to taste

Directions:
Directions:
Chop the peppers about the same size as the beans, and choose a pasta that is a similar size (alphabet or small shells). In a large bowl, mix together first 4 ingredients. In another bowl, mix together remaining ingredients to make dressing. Adjust spices to taste. Add dressing to first four ingredients, stir, and chill for at least an hour. It's probably more dressing than you'll need; make less or drain off excess before serving.

Number Of Servings:
Number Of Servings:
Party size
Preparation Time:
Preparation Time:
~20 mins prep, chill 1 hr
Personal Notes:
Personal Notes:
The herbs/spices can be modified to suit personal taste. The Green Goddess herb blend contains green onion, sugar, basil, celery flakes, minced garlic, and dill. The Pasta Sprinkle contains basil, oregano, minced garlic, and thyme.

 

 

 

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