A tasty two bean and pasta salad with ripeolives, cherry tomatoes, zucchini and Swiss cheese tossed ina spicy honey-mustard vinaigrette.
Recipe: Swiss Cheese andBean Salad
4 cups water
1 teaspoon salt
1 cup small pasta shells, cooked and drained
1 (16-ounce) can garbanzo beans, drained and rinsed (2 cups cooked)
1 (16-ounce) can kidney beans, drained and rinsed (2 cups cooked)
1 cup sliced ripe olives, drained
1/2 pint cherry tomatoes, quartered
1/4 cup olive oil
1 cup diced zucchini
1 tablespoon minced garlic
2 cups (8 ounces) Wisconsin Swiss cheese, cubedVinaigrette:
2 teaspoons hot sauce
1 teaspoon ground white pepper
Salt, to taste
2 teaspoons prepared mustard
1 tablespoon honey
1/2 cup red wine vinegar
1 1/2 cups olive oil
1 tablespoon chopped fresh parsley
Makes 8 servings.
Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.
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