Pasta and Kidney Bean Salad

Photo: flickr user moria

Ingredients

1 cup Kidney beans, dried

1/2 pound Pasta shells, small

1 1/2 cups Radishes, sliced

2 Sallion bunches, chopped

1 cup Sour cream

1 cup Mayonnaise

Lemon juice, 1/2 lemon

cup Olive oil

Salt

Black pepper, freshly ground

Preparation

Place the beans in a 4 quart pot and add 2 cups of cold water. Bring the beans to a boil, cover, and turn off the heat. Allow to stand for 1 hour.

Drain and return the beans to the pot. Cover the beans with plenty of fresh cold water and bring to a boil. Cover and simmer gently for 25 minutes or until tender. Drain and cool. Bring a pot with 4 quarts of water to a boil.

Add a pinch of salt and boil the pasta until al dente. Drain and rinse with cold water; drain well. Place the beans and the pasta in a large bowl along with the radishes and scallions. In a small bowl, combine the remaining ingredients. Whisk until smooth and add to the pasta mixture. Fold all together, cover and refrigerate for 4 to 6 hours. Fold the salad a couple of time while chilling. Serve with addional freshly ground black pepper.

Serves 4 to 6. The Frugal Gourmet