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Maia's Cold Italian Pasta & Bean Salad
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Ingredients (use vegan versions):
- 1 cup cooked elbow noodles
- small can dark red kidney beans (rinsed and drained)
- 1 tablespoon fresh lemon juice
- 1 tablespoon safflower oil
- 1/2 tablespoon cider vinegar
- 1/2 tablespoon red vegan cooking wine
- 1/2 teaspoon each of salt, garlic powder, and onion powder
- 1/4 teaspoon chili powder
- 1 teaspoon dried italian seasoning (oregano, thyme, bazil)
- 2 tablespoons dried parsley
- 1 teaspoon freshly ground pepper
Directions:
Cook noodles according to package instructions, drain,
rinse with cold water, drain again, and set aside in a
large bowl.
In a small bowl mix together lemon juice, cider vinegar,
safflower oil, and red vegan cooking wine.
Add to oil mixture all of the herbs and spices.
Open, rinse and drain can of kidney beans...stir into
noodles...then add the oil mixture to the pasta, stirring
well.
Chill covered in fridge for an hour or so..then enjoy! ;-)
Serves: 6
Preparation time: 15 minutes
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