Rotini Salad

This recipe goes over well at potlucks. Soaking the kidney beans in vinegar adds a zip to the taste. The salad is best if chilled for at least 4 hours before serving

• Ready In: 28 mins
• Serves: 7-9

Ingredients

• 1 (15 1/2ounce) can red kidney beans
•  vinegar
• 1 (8 ounce) package rotini pasta
• 1 (10 ounce) package  frozen peas, thawed
• 1 (15 1/2ounce) can French style green beans, drained
• 1⁄2 cup  diced green pepper
• 1  small onion, diced
• 2  cups  salad dressing
• 1  cup half-and-half
• 1⁄2 cup sugar
• 1  teaspoon prepared mustard

Directions

1. Drain kidney beans and place in a small bowl, cover with vinegar and let set for 1 hour, drain.
2. Cook rotini and drain.
3. In large bowl, combine first 8 ingredients.
4. Combine salad dressing, half and half, sugar and mustard, mixing well.
5. Pour over rotini mixture, mixing lightly.
6. Chill before serving.