Pasta and Bean Salad With Cumin and Coriander Dressing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Colorful salad, that's easy to make and yummy. Ingredients:
10 ounces tri-color spiral pasta |
2 tablespoons sunflower oil |
1 leek, sliced |
1 red bell pepper, seeded and diced |
1 cup fresh spinach, finely shredded |
5 ounces button mushrooms, halved |
1 (10 ounce) can red kidney beans, rinsed and drained |
1 (10 ounce) can cannellini beans, rinsed and drained |
2 tablespoons chives, snipped |
1/2 teaspoon fresh ground black pepper |
2 ounces sunflower seeds, toasted |
2 garlic cloves, crushed |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
2 tablespoons cider vinegar |
1/2 cup olive oil |
Directions:
1. Cook pasta in large pot of rapidly boiling salted water until al dente. Drain well.
2. In a large pan, heat the oil. Add the leek and bell pepper and stir-fry over medium heat for 2-3 minutes. Add spinach and mushrooms and toss together for about 1 minute, or until spinach just begins to wilt. Set aside.
3. Make the dressing: mix garlic, cumin, coriander, and vinegar together in a bowl. Gardually whisk in the olive oil.
4. In a salad bowl, toss the pasta, vegetables, beans, chives, and black pepper. Add the dressing and toss. Sprinkle sunflower seeds over the top and serve.
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