Maias Cold Italian Pasta & Bean Salad – quick – Hope you will like this one also, it is one of the best quick. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Eat the rainbow! Fruits and vegetables all contain different nutrients. A simple way to remember to eat a range of vitamins and minerals is to vary the colors of the vegetables you eat. Of course, greens are always good, but try eating a rainbow of tomatoes, yellow squash and purple cabbage!
Ingredients (use vegan versions):
- 1 cup cooked elbow noodles
- small can dark red kidney beans (rinsed and drained)
- 1 tablespoon fresh lemon juice
- 1 tablespoon safflower oil
- 1/2 tablespoon cider vinegar
- 1/2 tablespoon red vegan cooking wine
- 1/2 teaspoon each of salt, garlic powder, and onion powder
- 1/4 teaspoon chili powder
- 1 teaspoon dried italian seasoning (oregano, thyme, bazil)
- 2 tablespoons dried parsley
- 1 teaspoon freshly ground pepper
Directions:
Cook noodles according to package instructions, drain,
rinse with cold water, drain again, and set aside in a
large bowl.
In a small bowl mix together lemon juice, cider vinegar,
safflower oil, and red vegan cooking wine.
Add to oil mixture all of the herbs and spices.
Open, rinse and drain can of kidney beans…stir into
noodles…then add the oil mixture to the pasta, stirring
well.
Chill covered in fridge for an hour or so..then enjoy! 😉
Serves: 6
Preparation time: 15 minutes
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