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Pasta and bean salad with basil and pecorino Romano
Prep time: 30 minutes
Cook time: 10 minutes
Recently the Mailbox featured a pea salad recipe for vegetarian Rebecca Rogers of Bloomington, Ind. Here is another vegetarian salad recipe for Rogers that comes from "Linda's Kitchen" by Linda McCartney (Bulfinch Press, Little, Brown and Co., 1995).
To make this dish vegan, use non-dairy cheese instead of the pecorino Romano or omit the cheese altogether.
1/2 pound bow tie pasta
1 red bell pepper, peeled, cut into thin slices
1 yellow bell pepper, peeled, cut into thin slices
6 ounces green beans lightly steamed
2/3 cup canned red kidney beans, well drained
1/4 cup chopped parsley
Handful fresh basil leaves, shredded
2 ounces pecorino Romano cheese, pared finely into shavings
Juice of 1 lemon
3 tablespoons soy sauce
6 tablespoons dark sesame oil
Freshly ground pepper
1 teaspoon grated fresh ginger
1 garlic clove, minced
Cook the pasta in boiling water until al dente. Drain and rinse immediately under cold water in a colander.
Mix all dressing ingredients in a small bowl. Set aside.
Mix bell peppers, pasta, green beans, kidney beans and parsley in a salad bowl. Add the dressing and toss until thoroughly mixed together. Fold in the basil and garnish with the pecorino shavings.
Per serving: 298 cal.; 9 g pro.; 27 g carb.; 16 g fat (4 sat., 6 monounsat., 6 polyunsat.); 35 mg chol.; 731 mg sodium; 52 percent calories from fat.
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