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Pasta and Bean Salad Recipe

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This recipe for Pasta and Bean Salad, by , is from The Family of Leroy and Delores Kanagy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Frehn

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c apple cider vinegar
1/2 c vegetable oil (I use olive oil)
2 T sugar
2 cans (15 oz) kidney beans, drained and rinsed
2 cans chick peas, drained and rinsed
1 lb uncooked rotelle,or other corkscrew-shaped pasta
1/2 c thinly sliced green onion
1/3 c choppd parsley
1/2 tsp salt

Directions:
Directions:
Combine vinegar, oil, and sugar in bowl. Add kidney beans and chick peas to dressing; toss to coat. Refrigerate, covered, several hours or overnight.

Cook pasta according to package directions. Drain well; add to bowl with beans. Mix in green onion, parsley, and salt.

Number Of Servings:
Number Of Servings:
10

 

 

 

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