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Before you jump to Edamame and Kidney Bean Pasta Salad recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater
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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 cook edamame and kidney bean pasta salad using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Edamame and Kidney Bean Pasta Salad:
- Use 8 oz small shell pasta
- Prepare 10 oz frozen mukimame (shelled edamame), thawed
- Take 1 can kidney beans, drained and rinsed
- Get 1 cup chopped tomatoes
- Use 2 medium stalks celery, chopped
- Get 1 cup coarsely chopped zucchini
- Get 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.
Black beans and edamame add a little bit of a different texture and interest to this dish. So good I won a blue ribbon! This is a refreshing pasta salad that is not only colorful but has so much flavor. It truly tastes as good as it looks! Black beans and edamame add a.
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