[recipe] Rasta-Pasta and Bean Salad ~ vegan

[Guest guest]

This is what I came up with this Saturday when I was tossing

together a salad to take to the domino party and potluck.

It was a big hit and I only had a little left over to bring home,

and I already ate that up yesterday... it was even better since

the flavors really blossomed by then. Then I ate the leftovers

I piled them on a bed of lettuce garnished with a little chopped

hard-boiled egg.

 

Rasta-Pasta and Bean Salad

 

2 cups small shell pasta, cooked and drained

1 15 1/2 can black-eyed pea beans, drained

1 15 1/2 oz. can black beans, drained

1 15 1/2 oz. can garbanzo beans, drained

1 sweet red bell pepper, chopped

1 cup celery, chopped

3 green onions, chopped

1 cup cilantro, chopped

 

Dressing:

3 Tbsp. red wine vinegar

3/4 cup olive oil

2 Tbs. minced cloves garlic

1/2 tsp. dry mustard

1 tsp. cumin

1/2 tsp. paprika [i used a smokey paprika]

1 Tbs. poppy seeds

1 Tbs. sesame seeds

2 tsp. celery seed

salt and pepper to taste

 

 

In a large bowl, combine all salad ingredients. 

Mix together all the dressing ingredients in another bowl.

Pour over salad and toss to evenly coat. 

Cover and refrigerate several hours. 

Yield: one big bowl, about 12 or more small servings

 

~ PT ~

 

To live in the presence of great truths and eternal laws,

to be led by permanent ideals -- that is what keeps a man

patient when the world ignores him, and calm and unspoiled

when the world praises him.

~ Honore De Balzac