Recipe - Pasta And Kidney Bean Salad

1 cup Kidney beans, dried
One half pound Pasta shells, small
1 One half cup Radishes, cut or sliced up
2 Sallion bunches, chopped
1 cup Sour cream
1 cup Mayonnaise
Lemon juice, One half lemon
1/3 cup Olive oil
Salt
Black pepper, freshly ground

GARNISH
Black pepper, freshly ground

Place the beans in a 4 quart pot and add 2 cups of cold water. Bring the
beans to a boil, cover, and turn off the heat. Allow to stand for 1 hour.
Drain and return the beans to the pot. Cover the beans with plenty of fresh
cold water and bring to a boil. Cover and simmer gently for 25 minutes or
until tender. Drain and cool. Bring a pot with 4 quarts of water to a boil.
Add a pinch of salt and boil the pasta until al dente. Drain and rinse with
cold water; drain well. Place the beans and the pasta in a large bowl along
with the radishes and scallions. In a small bowl, combine the remaining
ingredients. Whisk until smooth and add to the pasta mixture. Fold all
together, cover and refrigerate for 4 to 6 hours. Fold the salad a couple
of time while chilling. Serve with addional freshly ground black pepper.
Serves 4 to 6. The Frugal Gourmet

Recipe by: The Frugal Gourmet 'Whole Family Cookbook'

Posted to MCRecipe Digest V1 #467 by Nancy Berry nlberry@prodigy.net on
Feb 02, 1997.