Italian Black Bean Salad (pareve)
Contributed by Eileen Goltz

Ingredients 1 16 oz package rainbow pasta 3 cups black beans, drained and rinsed 1 1/2 cups canned or frozen corn 4 to 6 radishes 1/2 cup of green onions bunch of green onions 1/2 cup each broccoli and cauliflower flowerettes, cut into small pieces 2 carrots, shredded 1 green pepper, chopped 1/2 to 2/3 cup Italian dressing

Instructions

Cook the pasta to al dente and rinse with cold water. Cut the veggies into bite size pieces and combine all the ingredients in a salad bowl. Mix to combine and then cover and refrigerate for at least 2 hours.

Serving Size

Serves 12

Notes

Green onion (also known as scallions, broccoli and cauliflower flowerettes need to be check for insect infestation. Please check "special instructions" below for these instructions.

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .