I wonder if you could cook spiral pasta and add it to the bean mixture?

Donna

"Dieter Zakas" > wrote in message
...
> Hi, group!
>
> Made a simple, delicious four-bean salad the other day, with an acidic
> dressing. It was a variation on what my mother typically makes.
>
> 1 can (15.5 ounces) red kidney beans
> 1 can (15.5 ounces) cannellini beans
> 1 can (15.5 ounces) roman beans
> 1 can (15.5 ounces) dark red kidney beans
> Lemon juice
> White vinegar
>
> Drain the beans in a colander and rinse them off with cold water, and
> transfer them to a bowl.
>
> When they're all in the bowl, using a suitable utensil (e.g., a slotted
> spoon) carefully mix the beans. Transfer this mixture to a suitable
> plastic
> storage container.
>
> Then, measure out a desired proportion of the lemon juice and vinegar (I
> did
> it in equal parts) and add to the bean salad.
>
> The salad tastes best if allowed to sit at least one day in the
> refrigerator.
>
> NOTE: A drained 15.5-ounce can of beans is roughly equal to 2 ounces of
> dry
> beans, so these could be used, too.
>
> Dieter Zakas
>
>