Kooking with Ken

Bean and Pasta Salad

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Because this uses a can each of several beans, it makes a large quantity.

16 oz package elbow macaroni
1 16 oz can dark red kidney beans (drained)
1 16 oz can pinto beans (drained)
1 16 oz can garbanzo beans (also called chickpeas) (drained)
1 14 1/2 oz can cut green beans (drained)
2 medium cucumbers, sliced thin
1 onion chopped
1 16 oz bottle Italian salad dressing
1 6 oz jar marinated artichoke hearts
2 cups shredded sharp Cheddar cheese
1/4 pound salami slices

  1. Cook pasta according to instructions on package.
  2. Drain pasta. Rinse with cold water. Drain again.
  3. In a large bowl, combine everything except cheese and salami.
  4. Mix in cheese and salami.
  5. Cover and refrigerate 4 to 24 hours.

I tried this once using dry beans cooked according to instructions and the result wasn't as good.

Serves 20.

This page last updated: Saturday, 26-Jul-2014 19:31:42 EDT
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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