8.5 oz kidney beans rinsed drained reduced-sodium canned
2 jalapeño chilies fresh
1 cup cilantro leaves fresh minced
6 green onions ends trimmed
2 tablespoons parmesan cheese grated
8 ounces rotelle pasta dried
0.5 lb bell pepper red
0.3 cup red wine vinegar
3 roma tomatoes ()
1 tablespoon salad oil
6 servings salt
Equipment
bowl
Directions
Cook pasta, uncovered, in 3 to 4 quarts boiling water until tender to bite, about 12 minutes.
Drain, then rinse with cold water until cool; drain well.
While pasta cooks, chop the green onions and Roma tomatoes. Stem, seed, and mince jalapeos. Stem, seed, and cut the bell pepper into thin, short slivers.
In a large bowl, combine the pasta, onions, tomatoes, jalapeos, bell pepper, cilantro, and beans.
Add the vinegar, oil, and cheese; mix well.
Transfer to a serving platter. If desired, add salt to taste.
