Kidney Bean and Pasta Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 (14. 5 oz. can) kidney | Drained and rinsed |
| 16 oz. pasta | For vegan: use vegan pasta |
| 1/2 cup green bell pepper | Washed, trimmed and diced |
| 1 cup tomatoes | Washed, trimmed and diced |
| 1/2 cup carrot | Washed, peeled and diced |
| 1 (4oz.) can slice black olives | |
| 8 green onions with green tops | Washed, trimmed and chopped |
| 1/4 cup red wine vinegar | |
| 1 Tablespoon dried basil | |
| 2 Tablespoons olive oil | |
| 1 teaspoon salt | |
| 1/4 teaspoon black pepper |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Bring a large pot water to a boil. | |
| 2 | Cook pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, according to directions on package. Drain and rinse with cold water. | |
| 3 | Combine cooked pasta, kidney beans, green pepper, green onions, olives, carrots, red wine vinegar, olive oil, basil, salt, and black pepper in a bowl until well mixed. | |
| 4 | Chill in refrigerator. |
