Salsa-Ed Pasta Salad
Description
This Italian dip features Red kidney beans, soaked, Elbow macaroni, Tomato, chopped. It delivers a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt & black pepper 1/3 c Olive oil 2 tb Red wine vinegar 4 tb Salsa Parsley, chopped
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Drain the soaked kidney beans.
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Cover with fresh water, bring to a boil.
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Fast boil for 2 or 3 minutes, reduce heat & simmer, partially covered, for 45 to 60 minutes.
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(Length of on the freshness of the beans).
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Drain & set aside.
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While the beans are cooking, cook the pasta according to package directions, until al dente.
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Drain & transfer to a large mixing bowl.
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Add the chopped vegetables, along with the cooked kidney beans, oil, vonegar & herbs.
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Season with salt & pepper & stir in the salsa.
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Reduce or increase the amount of salsa according to taste.
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Mix in the chopped parsley, cover & chill until ready to serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 160.9kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 3.3mg1%
- Total Carbohydrate 31.2g11%
- Dietary Fiber 5.7g23%
- Sugars 2.9g
- Protein 8.4g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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