Backyard Wagon Train Bean Salad
Preparation: 10 min. Cooking: 5 min.
Total: 15 min.
- 1 lb canned dark red kidney beans
- 1 cup small, cooked elbow macaroni, or wagon wheel pasta , drained
- 1 cup canned corn, drained
- 1/4 cup parsley, chopped
- 1/3 cup olive oil
- 1/4 cup cider vinegar
- 2 Tbsp Dijon mustard
- 2 cloves garlic, crushed
- 1 tsp cumin seed
- 1 tsp chili powder
- 1 tsp cayenne, optional
Mix beans , pasta, corn, and parsley in a medium-sized bowl. In a smaller bowl, blend oil, vinegar, mustard, garlic, cumin, chili powder, and cayenne pepper. Toss together with bean and pasta mixture. Serve at room temperature. Makes 4 to 6 servings.
Adapted from the Boutique Bean Pot Cookbook by Kathleen Mayes and Sandra Gottfried, 1992, Woodbridge Press. Courtesy American Dry Bean Board.