Recipe: Red Beans and Pasta Salad

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