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Dressing
(from Fresh from a Vegetarian Kitchen)
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar or apple cider vinegar
2 cloves garlic, minced (I, of course, use more)
1 teaspoon dry basil
1 teaspoon dry oregano
1 teaspoon dry rosemary (if using in unground form, crush it up with your fingers as much as possible before adding to prevent little rosemary spears from jabbing you in the gums when you eat this)
1 teaspoon salt
optional: fresh jalapeño, minced fine
Mix all ingredients for dressing together and set aside. This only makes enough to coat the salad ingredients and flavor them nicely in my opinion. If you like your salads dripping with dressing (and some people do) then double this recipe.
Salad
1 12-ounce package pasta spirals (multi-colored is nice)
1/4 lb. fresh green beans, trimmed and cut into 1-inch pieces
1 15-oz. can white navy beans
1 small red onion, diced
juice of 1 small lemon
Boil the pasta until al dente, drain and rinse under cold water until cool, then drain well again. Meanwhile, open the can of beans and rinse off that goopy bean water they're packed in. Steam the fresh green bean pieces until just tender. When finished, rinse under cold water and drain.
Combine all the ingredients in a mixing bowl, pour the dressing over them and toss together. Let sit in the refrigerator for at least an hour or so before serving, if possible.
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