May 17, 2017

Three-Bean Pasta Salad

6 oz Pasta Shells
3/4 lb Green Beans, cut into thirds
2 tbsp Dijon Mustard
1/3 c Red Wine Vinegar
2 tbsp Honey
1/2 c Extra Virgin Olive Oil
15.5 oz can Pinto Beans, rinsed and drained
15.5 oz can Chickpeas, rinsed and drained
4 Scallions, white part only, thin sliced
5 stalks celery, thin sliced
In large pot of boiling water, cook pasta 3 minutes less than package instructions. Add green beans and cook remaining 3 minutes. Drain and rinse with cold water. In medium bowl, combine mustard, vinegar, honey, and oil. Add pasta mix, pinto beans, chickpeas, scallions, and celery. Toss gently. Season with salt and pepper to taste.