Three-Bean Pasta Salad
Adding pasta to the popular three-bean salad combo gives it a contemporary twist.
Serves 6 to 8
- 1/4 cup red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon-style mustard
- 1 tablespoon honey or brown rice syrup
- 1/4 teaspoon each: paprika, oregano, and thyme
- 8 ounces pasta, any short shape (try radiatori,
orecchiette, or rotelle)
- 2 cups fresh green beans, trimmed and cut into 1-inch lengths,
or thawed frozen cut green beans
- 1 cup canned pink or kidney beans; drained and rinsed
- 1 1/2 cups canned chickpeas, drained and rinsed
- 2 large celery stalks, diced
- 1/2 medium red bell pepper, diced
- 1/4 cup finely chopped fresh parsley
- 2 scallions, thinly sliced
- Salt and freshly ground black pepper, to taste
Combine the dressing ingredients in a small bowl, and stir together. Set aside.
Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse until cool, then drain well again.
Meanwhile, steam the green beans in a medium saucepan with a small amount of water until tender-crisp. Drain and rinse under cool water.
Combine the pasta, green beans, and dressing with the remaining ingredients in a serving bowl, and toss well. Cover and refrigerate until needed, or serve at once.