green bean and pasta salad
From Real Simple magazine
*Original recipe calls for fresh parsley and black pepper, but I omit
- See directions
Cook 4 ounces (1 1/4 cups) penne according to the package directions, adding 4 ounces of green beans (halved crosswise; about 1 cup) during the last 3 minutes of cooking. Drain and run under cold water to cool. Toss the cooled pasta and green beans with 1 cup canned red kidney beans (rinsed), 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, and 1/2 teaspoon kosher salt. Divide the salad between 2 containers and refrigerate for up to 1 day.