Instructions: Drain the soaked kidney beans. Cover with fresh water, bring to a boil.

Fast boil for 2 or 3 minutes, reduce heat & simmer, partially covered, for 45 to 60 minutes. (Length of cooking time will depend on the freshness of the beans). Drain & set aside.

While the beans are cooking, cook the pasta according to package directions, until al dente. Drain & transfer to a large mixing bowl. Add the chopped vegetables, along with the cooked kidney beans, oil, vonegar & herbs. Season with salt & pepper & stir in the salsa. Reduce or increase the amount of salsa according to taste. Mix in the chopped parsley, cover & chill until ready to serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.