Edamame and Kidney Bean Pasta Salad From the American Heart Association Heart-Healthy Recipes Website. In large bowl combine soybeans, kidney beans, garbanzo beans, onion & cilantro. Pour over bean mixture and toss to coat.

Ingredients of Edamame and Kidney Bean Pasta Salad

  1. It's 8 oz of small shell pasta.
  2. You need 10 oz of frozen mukimame (shelled edamame), thawed.
  3. You need 1 can of kidney beans, drained and rinsed.
  4. You need 1 cup of chopped tomatoes.
  5. You need 2 medium of stalks celery, chopped.
  6. Prepare 1 cup of coarsely chopped zucchini.
  7. It's 1 cup of Braswell's Vidalia Onion Peppercorn dressing.

Edamame and Kidney Bean Pasta Salad step by step

  1. Cook pasta as indicated on package. Drain, but do not rinse..
  2. While pasta is cooking, add all other ingredients, except dressing, to large mixing bowl and stir well. Add the warm pasta after drained and stir again..
  3. Add the dressing and stir until blended. Reserve the rest of the bottle of dressing..
  4. Refrigerate in airtight container for at least 2 hours. Taste and add more dressing as needed. I like less, many people will use whole bottle..

Pleasant change from multiple bean salads. Also good with cheddar cheese added. A slightly different pasta salad, feel free to double it for potlucks and picnics. I particularly like to use Wacky Mac or tri-color pasta for this! When it's done cooking, rinse with cold water and pour in a large serving bowl or container.

Get Latest Recipe : HOME