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We hope you got benefit from reading it, now let’s go back to edamame and kidney bean pasta salad recipe. You can have edamame and kidney bean pasta salad using 7 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Edamame and Kidney Bean Pasta Salad:
- You need 8 oz small shell pasta
- Use 10 oz frozen mukimame (shelled edamame), thawed
- You need 1 can kidney beans, drained and rinsed
- You need 1 cup chopped tomatoes
- You need 2 medium stalks celery, chopped
- Prepare 1 cup coarsely chopped zucchini
- Prepare 1 cup Braswell's Vidalia Onion Peppercorn dressing
Instructions to make Edamame and Kidney Bean Pasta Salad:
- Cook pasta as indicated on package. Drain, but do not rinse.
- While pasta is cooking, add all other ingredients, except dressing, to large mixing bowl and stir well. Add the warm pasta after drained and stir again.
- Add the dressing and stir until blended. Reserve the rest of the bottle of dressing.
- Refrigerate in airtight container for at least 2 hours. Taste and add more dressing as needed. I like less, many people will use whole bottle.
It truly tastes as good as it looks! Black beans and edamame add a little bit of a different texture and interest to this dish. What we loved, though, was the tangy homemade dressing. Pour over bean mixture and toss to coat. Combine cooked macaroni, kidney beans, celery, light mayonnaise, onion, red wine vinegar, salt, and black pepper in a bowl until well mixed.
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