Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Kidney beans - dried

  2. 1/2 lb 227g / 8oz Pasta shells - small

  3. 1 1/2 cups 355ml Radishes - sliced

  4. 2 Scallion bunches - chopped

  5. 1 cup 237ml Sour cream

  6. 1 cup 237ml Mayonnaise

  7. Lemon juice, 1/2 lemon

  8. 1/3 cup 78ml Olive oil

  9. Salt

  10. Black pepper - freshly ground

Instructions Jump to Ingredients ↑

  1. Place the beans in a 4 quart pot and add 2 cups of cold water. Bring the beans to a boil, cover, and turn off the heat. Allow to stand for 1 hour. Drain and return the beans to the pot.

  2. Cover the beans with plenty of fresh cold water and bring to a boil. Cover and simmer gently for 25 minutes or until tender.

  3. Drain and cool. Bring a pot with 4 quarts of water to a boil.

  4. Add a pinch of salt and boil the pasta until al dente.

  5. Drain and rinse with cold water; drain well. Place the beans and the pasta in a large bowl along with the radishes and scallions.

  6. In a small bowl, combine the remaining ingredients. Whisk until smooth and add to the pasta mixture. Fold all together, cover and refrigerate for 4 to 6 hours. Fold the salad a couple of time while chilling.

  7. Serve with additional freshly ground black pepper


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