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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Kidney Bean and Macaroni Salad Recipe

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This recipe for Kidney Bean and Macaroni Salad is from What's Cooking at Brewer Island Elementary School, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ C. fancy shaped pasta, cooked (use Fusilli or Farfalle or try some other colored pasta)
½ C. elbow macaroni, cooked
½ C. corn kernels, boiled
½ C. kidney beans, cooked (almost ½ of an 8 oz can)
½ C. cucumber, finely diced
½ C. tomatoes, finely diced
½ C. bell peppers, diced (use green, red and yellow to make a cute presentation)
Salt and pepper to taste

Dressing:
3 T. oil
3 T. sugar
½ tsp. salt
¼ tsp. mustard powder
½ tsp. red chilli powder (substitute with crushed red chilli flakes or skip it for a less spicy version)
2 T. lemon juice
2 T. vinegar
1 clove garlic, crushed
Directions:
Directions:
Combine all the prepared ingredients for the salad in a big bowl and refrigerate until ready to serve.
Mix all the dressing ingredients into a small bowl. Heat in the microwave on high for 1 minute. Cool to room temperature. Add the dressing to salad ingredients and serve.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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