Ditalini & Bean Salad
Adapted from the Eden Kitchens, www.edenpasta.com
|1 package (12 oz.) ditalini pasta|
|1 can garbanzo beans, drained|
|1 can kidney beans, drained|
|1 can Great Northern beans, drained|
|1 cup chopped celery|
|3 large plum tomatoes, quartered|
|1/2 cup chopped fresh basil or parsley|
|1 jar (12 oz.) artichoke hearts packed in water, drained, and quartered|
|2 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*|
|2 Tbsp. fresh lemon juice|
|1 Tbsp. brown mustard|
|3/4 tsp. sea salt|
|1/4 tsp. freshly ground pepper|
- Cook pasta according to package directions.
- Combine remaining ingredients in a mixing bowl.
- When pasta is done, drain and add to bowl, toss to mix.
- Let stand 3 to 5 minutes and serve.
*NOW items available at your local health food store