Pasta Bean Salad

Yields:	6 servings
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	Preparation	20 minutes
	Cooking	30 minutes
	Ready In	1 hours

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Ingredients

1	package	pasta	organic
1/2	pound	snow pea pods	blanched and chopped
1	bunch	scallions, spring or green onions	chopped
1	medium	sweet red bell pepper	sliced into thin strips
30	ounces	navy beans
4	cloves	garlic	peeled, pressed
1/8	cup	sesame oil

Directions

Cook pasta as package directs, al dente, drain and cool.

If using udon, break into thirds and cook as package directs.

While noodles are cooking, bring 3 cups of water to a boil.

Blanch pea pods by dropping into boiling, salted water for 1-3 minutes.

Vegetables should be lightly cooked, crisp and bright.

Drain and rinse with cold water Drain if to set color.

Mix pasta, beans, vegetables, pressed garlic, and red pepper.

Add toasted sesame oil and ume vinegar directly to the salad, mix and serve.

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Member Review

Almond-Crusted Chicken Breasts

A superb and easy-to-follow recipe. The directions for reducing the chicken drippings to a sauce were clear, and the sauce that I made was better than anything I've ever made. Part of the reason for the success, I think, was the very thick-bottomed frying pan that I used, a new pan for me. But the recipe was the biggest ingredient. It was a superb dish!

Reviewed by HaltonGarth

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