kitchenelf
Chef Extraordinaire
This is an excellent side dish for a BBQ or as a light summer meal. I have added cut up grilled chicken to it also. With all the beans it is a great vegetarian meal.
BEAN AND PASTA SALAD
8 oz. uncooked rotini
1 can black beans
1 can great Northern beans
1 can kidney beans
1 11-oz. can whole kernel corn
1 2-oz. jar pimiento, chopped
1/2 cup mayonnaise
1/2 cup Zesty Italian dressing
1/2 tsp. ground red pepper
1/2 tsp. dry mustard
Cook and cool rotini. Mix all beans, corn and pimiento in bowl with juice from cans. While pasta is cooking and beans are soaking mix mayo, dressing, pepper, and mustard.
Pour bean mixture into colander, rinse and drain. Mix everything well and refrigerate for 2 hours.
Makes 10 cups
MY NOTES: The mixture HAS to refrigerate for 2 hours to let the Italian dressing "calm" down. After 2 hours you can't taste it like you can at first. This is excellent with pulled pork. I have also added a can of garbonzo beans to stretch it a little.
BEAN AND PASTA SALAD
8 oz. uncooked rotini
1 can black beans
1 can great Northern beans
1 can kidney beans
1 11-oz. can whole kernel corn
1 2-oz. jar pimiento, chopped
1/2 cup mayonnaise
1/2 cup Zesty Italian dressing
1/2 tsp. ground red pepper
1/2 tsp. dry mustard
Cook and cool rotini. Mix all beans, corn and pimiento in bowl with juice from cans. While pasta is cooking and beans are soaking mix mayo, dressing, pepper, and mustard.
Pour bean mixture into colander, rinse and drain. Mix everything well and refrigerate for 2 hours.
Makes 10 cups
MY NOTES: The mixture HAS to refrigerate for 2 hours to let the Italian dressing "calm" down. After 2 hours you can't taste it like you can at first. This is excellent with pulled pork. I have also added a can of garbonzo beans to stretch it a little.