• October 11, 2018

Three Bean Pasta Salad

Three Bean Pasta Salad

Three Bean Pasta Salad 613 463 Cooking Aboard with Jill

The reason why I love this recipe is that it combines two dishes that are delicious. First a pasta salad and then homemade three bean salad. This is a simple and healthy side that you will enjoy!

 8 oz small shell pasta
 8 oz Fresh Green Beans cut into 1-inch slices (or two 14 ounce cans of cut green beans)
 ½ cup thinly sliced celery
 1 16 ounce can of pinto beans, drained and rinsed
 1 16 ounce can of kidney beans, drained and rinsed
 1 shallot or ½ red onion, minced
 3 tbsp champagne vinegar
 1 lemon, zested and then juiced
 1 tsp Dijon mustard
 1 tsp honey
 salt and pepper to taste
 ¼ cup chives, fresh and minced
 ¾ cup Olive Oil
1

2

Cook pasta according to directions on the box. Drain and set aside. Blanch the green beans for a few minutes and place in an ice bath. In a large bowl, combine the green beans, celery, pinto beans, kidney beans, onion and pasta. To make the vinaigrette in a separate bowl, combine the vinegar, lemon and lemon zest, mustard, honey, olive oil, chives and salt and pepper. Whisk until incorporated and pour over the salad. Toss and chill until you are ready to serve. This is a good side dish for 6 people!

Ingredients

 8 oz small shell pasta
 8 oz Fresh Green Beans cut into 1-inch slices (or two 14 ounce cans of cut green beans)
 ½ cup thinly sliced celery
 1 16 ounce can of pinto beans, drained and rinsed
 1 16 ounce can of kidney beans, drained and rinsed
 1 shallot or ½ red onion, minced
 3 tbsp champagne vinegar
 1 lemon, zested and then juiced
 1 tsp Dijon mustard
 1 tsp honey
 salt and pepper to taste
 ¼ cup chives, fresh and minced
 ¾ cup Olive Oil

Directions

1

2

Cook pasta according to directions on the box. Drain and set aside. Blanch the green beans for a few minutes and place in an ice bath. In a large bowl, combine the green beans, celery, pinto beans, kidney beans, onion and pasta. To make the vinaigrette in a separate bowl, combine the vinegar, lemon and lemon zest, mustard, honey, olive oil, chives and salt and pepper. Whisk until incorporated and pour over the salad. Toss and chill until you are ready to serve. This is a good side dish for 6 people!

Three Bean Pasta Salad


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