Simmons Hot Gourmet Products Corp. - Hot Recipes - August/01

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SIMMONS HOT GOURMET PRODUCTS
Hot and Flavorful - A Little Goes a Long Way

Recipes - August/2001
Mixed Bean & Pasta Salad

Picture coming ....

The summer sizzler continues .....
This cold vegetarian dish in a bowl is a great dish for those hot August evenings. Make it a day ahead and enjoy it for the rest of the week. The red kidney beans and chick peas add a nice texture to the pasta.

Ingredients:

2 cups Dry elbow macaroni 500 mL
1 can(19 fl.oz) Mixed Beans 540 mL
1 ½ cups salad dressing* 375 mL
1 teaspoon Worcestershire Sauce 5 mL
½ - 1 teaspoon garlic salt 2-5 mL
1 tablespoon Basil’s Fire and Brimstone (Mild) Sauce 15 mL OR
1 ½ teaspoon Basil’s Fire and Brimstone (Hot) Sauce 7 mL
½ teaspoon crushed dried oregano 2 mL
dash freshly ground pepper
1/4 cup diced celery with some leaves 50 mL
1/4 cup chopped red onion 50 mL
1/4 sweet red or orange peppers 50 mL
lettuce leaves (optional)

Method:

• Cook pasta according to package directions. Drain well. Cool.
• Drain beans well.
• In a large bowl, using a hand whisk, lightly whisk together salad dressing, Worcestershire sauce, garlic salt, hot sauce, oregano and ground pepper.
• Add pasta and beans to mixture. Fold in well.
• Add celery, onion and sweet peppers. Fold in just enough to distribute vegetables evenly.
• Chill for at least 2 hours before serving.
• Serve in individually lined lettuce bowls.

*I like to use Italian or Zesty Tomato Basil salad dressing.