Three Bean Pasta Salad

Use the canned green beans from SHARE's July order form to make this fantastic three bean pasta salad. The recipe is courtesy of SHARE's executive director Paulette Hardin.

Ingredients:

8 ounces uncooked pasta, such as rotini, small shells or elbow

1 (8-ounce) can lima beans

1 (8-ounce) can cut green beans

1 (8-ounce) can red kidney beans

1 medium sweet onion, sliced and separated into rings

1/2 cup chopped green pepper

4 slices bacon, cooked crisp and crumbled (optional)

2/3 cup cider vinegar

3/4 cup salad oil

1/4 cup sugar

1 teaspoon celery seed

dash of Worcestershire sauce

Preparation:

Cook pasta according to package directions. Drain well.
Drain canned beans. In large bowl combine cooked pasta, lima beans, green beans, red kidney beans, onion rings and green pepper.
Whisk together vinegar, vegetable oil, sugar and celery seed.
Pour vinegar mixture over pasta and vegetables and toss lightly. Refrigerate for two hours or overnight.
To serve, toss lightly and top with crumbled crisp bacon. Serves 10.