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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 9 |
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This recipe goes over well at potlucks. Soaking the kidney beans in vinegar adds a zip to the taste. The salad is best if chilled for at least 4 hours before serving Ingredients:
1 (15 1/2 ounce) can red kidney beans |
vinegar |
1 (8 ounce) package rotini pasta |
1 (10 ounce) package frozen peas, thawed |
1 (15 1/2 ounce) can french style green beans, drained |
1/2 cup diced green pepper |
1 small onion, diced |
2 cups salad dressing |
1 cup half-and-half |
1/2 cup sugar |
1 teaspoon prepared mustard |
Directions:
1. Drain kidney beans and place in a small bowl, cover with vinegar and let set for 1 hour, drain.
2. Cook rotini and drain.
3. In large bowl, combine first 8 ingredients.
4. Combine salad dressing, half and half, sugar and mustard, mixing well.
5. Pour over rotini mixture, mixing lightly.
6. Chill before serving.
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