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Red Beans and Pasta Salad
1 (15-ounce) can light red kidney beans, drained and rinsed 1/3 cup olive oil 1/4 cup red wine vinegar 1 teaspoon Italian seasoning 3/4 teaspoon slat 1/4 teaspoon crushed red pepper 4 cups broccoli florets, cooked and cooled, or 4 cups frozen chopped broccoli, thawed and drained 3 cups rotelle pasta, cooked, drained, and cooled (yields 4 cups cooked) 1/2 cup red onion, very thinly sliced 1 (1-1/2-ounce) package sliced pepperoni
Whisk the olive oil, vinegar, Italian seasoning, salt, and red pepper in a large serving bowl until blended. Add the rest of the ingredients and toss to mix and coat.
Servings: 4 Source: The Michigan Bean Commission
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