Pasta And Kidney Bean Salad

Recipe Ingredients

1 cup	160g / 5.6oz	Kidney beans - dried
1/2 lb	227g / 8oz	Pasta shells - small
1 1/2 cups	355ml	Radishes - sliced
2		Scallion bunches - chopped
1 cup	237ml	Sour cream
1 cup	237ml	Mayonnaise
		Lemon juice, 1/2 lemon
1/3 cup	78ml	Olive oil
		Salt
		Black pepper - freshly ground

Recipe Instructions

Place the beans in a 4 quart pot and add 2 cups of cold water. Bring the beans to a boil, cover, and turn off the heat. Allow to stand for 1 hour. Drain and return the beans to the pot.

Cover the beans with plenty of fresh cold water and bring to a boil. Cover and simmer gently for 25 minutes or until tender.

Drain and cool. Bring a pot with 4 quarts of water to a boil.

Add a pinch of salt and boil the pasta until al dente.

Drain and rinse with cold water; drain well. Place the beans and the pasta in a large bowl along with the radishes and scallions.

In a small bowl, combine the remaining ingredients. Whisk until smooth and add to the pasta mixture. Fold all together, cover and refrigerate for 4 to 6 hours. Fold the salad a couple of time while chilling.

Serve with additional freshly ground black pepper

Source:
The Frugal Gourmet 'Whole Family Cookbook' by Jeff Smith

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