Simple Pasta and Bean Salad
The adults rave over this one as something different to add to their plates.
1 (6-oz.) pkg. bowtie pasta
2 c. fresh or frozen cut green beans
1 (15-oz.) can pinto beans, rinsed and drained
1 (15-oz.) can whole kernel corn, drained
1 medium red bell pepper, seeded and diced
1 (3.8-oz) can sliced ripe olives, drained
4 green onions, sliced
1/2 c. extra-virgin olive oil
1/3 c. red wine vinegar
1 Tbsp. spicy brown mustard
1 Tbsp. honey
1 tsp. dried basil
1 tsp. garlic salt
1. Cook pasta according to package directions until al dente, adding green beans during last 2
minutes of cooking. Drain; rinse with cold water and drain again. Transfer pasta and green
beans to a large bowl. Stir in pinto beans, corn, red pepper, olives and green onions.
2. In a small bowl, whisk together olive oil, red wine vinegar, mustard, honey, basil and garlic
salt; gently stir into pasta mixture.
3. Cover and chill in a plastic container for at least 4 hours before serving.