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Salsa-ed pasta salad

Yield: 8 Servings

Ingredients:

• 1 c Red kidney beans soaked
• 1 c Elbow macaroni
• 1 lg Tomato chopped
• 3/4 lg Green bell pepper diced
• 2 ts Basil Salt & black pepper
• 1/3 c Olive oil
• 2 tb Red wine vinegar
• 4 tb Salsa

Instructions:

Parsley chopped Drain the soaked kidney beans. Cover with fresh water bring to a boil. Fast boil for 2 or 3 minutes reduce heat & simmer partially covered for 45 to 60 minutes. (Length of cooking time will depend on the freshness of the beans). Drain & set aside. While the beans are cooking cook the pasta according to package directions until al dente. Drain & transfer to a large mixing bowl. Add the chopped vegetables along with the cooked kidney beans oil vonegar & herbs. Season with salt & pepper & stir in the salsa. Reduce or increase the amount of salsa according to taste. Mix in the chopped parsley cover & chill until ready to serve. Recipe by Mark Satterly

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