How to make a 5 Bean Pasta Salad
This 5 Bean Pasta Salad is a easy and refreshing salad that everyone is going to love!
Ingredients
- 1 Can Garbanzo (Chickpeas) Beans Drained and Rinsed.
- 1 Can Kidney Beans Drained and Rinsed.
- 1 Can White Bean (your choice) I used Great Northern Drained and Rinsed.
- 1 Can Green Beans Drained. Or 1 1/2 cup of fresh green beans, cut into pieces, or frozen bean.
- 1 Can Wax Beans Drained. Or 1 1/2 cup of fresh wax beans, cut into pieces, or frozen beans.
- 1 Small Onion Diced.
- 1 Package Fusilli Pasta I used Gluten Free Pasta.
- 1 Pint Tomatoes Grape size
Dressing
- 3/4 Cup Organic Apple Cider Vinegar
- 1/2 Cup Olive Oil
- 1 tsp Minced Garlic
- 1/2 Cup Real Maple Syrup
- Salt and Pepper To taste
Instructions
- Prepare the pasta to the package directions.
- When pasta is done rinse with cold water and set aside to drain.
- Drain and Rinse the garbanzo, kidney, and white beans and place them all into a large serving bowl.
- Drain the green and waxed beans (if using canned) and place into the large serving bowl with the other beans.
- If you are using fresh or frozen green and waxed beans, cut into pieces and cook until tender. Rinse the beans in cold water and drain before placing into the large bowl with the other beans.
- Chop up the onion and add to the large serving bowl.
- Wash the grape sized tomatoes and add to the large bowl.
- Add the drained pasta to the large bowl, set the bowl aside.
How to make a 5 Bean Pasta Salad Dressing
- In a small bowl combine the vinegar, oil, maple syrup, salt, and pepper.
- Pour the dressing over the salad and gently toss.
- Cover the bowl and place it in the refrigerator for no less than 1 hour or over night.
- Before serving lightly toss the salad and serve as a main or side dish.
Notes
This salad is a great one for the family get togethers in the summer or for the winter holidays!