Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
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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