This salad is really simple, it does require some prep, however. So, put on a great podcast and prep away. It makes a big bowl of salad, adjust quantities to your needs, but it keeps well in the fridge. It’s a great salad to make on a day when you have leftover plain pasta or vegetables in the fridge – then incorporate those and skip a step or two.
2 cups vegetables, steamed and cooled (green beans or broccoli florets are good choices)
4 cloves garlic, minced
8 ounces wholewheat pasta spirals, boiled, drained and cooled
2 – 3 plum tomatoes, diced
1 medium onion, diced
1 large carrot, diced
1 bell pepper, diced
1 1/2 cups kidney beans** (or chick peas, or black beans)
1 lemon juiced, or more, to taste
Snip the ends of the green beans* off and cut into 2 inch pieces. Rinse the beans then add about 1 inch of water to the bottom of a medium saucepan and put the minced garlic into the water with the beans and stir. Cover, bring to a boil, reduce the heat and keep covered until just tender, approximately 4-5 minutes, drain. Allow to cool.
Cook the pasta, drain and allow to cool.
Dice the tomato, onion, carrot, bell pepper into a large bowl. Add the kidney beans and toss with the lemon juice. Add the cooled pasta and green beans and toss again. Taste, add more lemon if necessary. Salt and pepper to taste (we don’t add any).
* If using broccoli, cut into florets or slice into somewhat uniform pieces. Rinse and put in a medium saucepan with about 1 inch of water in the bottom. Mix garlic into the water and stir around. Bring to a boil with the lid on, reduce heat and steam for about 5 min, or until just tender.
** Boil your own kidney beans or chick peas. For black beans, follow the directions on the package.