Ingredients
1 can of Cup dried beans, such as nellini, navy, or Great Northern, picked over, soaked overnight, simmered until tender, and drained, cooled to room temperature
1
can of
Cup dried beans, such as nellini, navy, or Great Northern, picked over, soaked overnight, simmered until tender, and drained, cooled to room temperature
2 cups of Cooked pasta shapes, such as small elbows, bow ties, or rotini, drained, cooled to room temperature
2
cups of
Cooked pasta shapes, such as small elbows, bow ties, or rotini, drained, cooled to room temperature
1/4 cup of Pound thinnest green beans, topped, tailed, and steamed until crisply tender; or 1 thawed frozen thinnest green beans, at room temperature
1/4
cup of
Pound thinnest green beans, topped, tailed, and steamed until crisply tender; or 1 thawed frozen thinnest green beans, at room temperature
2 Large ripe tomatoes, peeled, seeded, and chopped
2
Large ripe tomatoes, peeled, seeded, and chopped
2 Cloves garlic, minced
2
Cloves garlic, minced
1/2 slice of Small red onion, thinly d
1/2
slice of
Small red onion, thinly d
2 tablespoons of Red wine vinegar
2
tablespoons of
Red wine vinegar
cup of Extra-virgin olive oil, plus additional to taste
cup of
Extra-virgin olive oil, plus additional to taste
Salt and freshly ground black pepper to taste
Salt and freshly ground black pepper to taste
3 tablespoons of To 4 chopped fresh basil
3
tablespoons of
To 4 chopped fresh basil
Freshly grated Parmesan cheese
Freshly grated Parmesan cheese
Preparation Instructions
In a large bowl, toss together the drained beans and pasta. Add the green beans, tomatoes, garlic, and onion, and toss. In a small bowl, mix together the vinegar, olive oil, salt, and pepper. Pour this dressing over the vegetables. Toss to coat. Chill at least 1 hour. Serve at room temperature, tossed at the last minute with the basil and more olive oil if needed. Pass the cheese and a pepper mill separately.
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