Adapted from and named after Zombea Arthur, all the more appropriate because it's good and goes fast! And it's vegan... GRAAAAINS...
1/2 lb green beans
1 cup walnut pieces
12 oz whole wheat gemelli
1 can kidney or pinto beans
3 green onions
3 ribs celery
1 green bell pepper
3 Tbsp cider vinegar
salt
pepper
sugar
1/4 cup olive oil
mustard
Heat oven to 450 degrees. Trim and wash green beans, and dry them with a paper towel. Toss the beans and walnuts on a cookie sheet with just a tiny bit of olive oil and salt. Roast until beans are shriveled and lightly browned, about ten minutes. Cut green beans into bite-size pieces.
Bring water to a boil for the pasta, dump in the pasta & cook until al dente, about five minutes or according to package directions. While the pasta is cooking, rinse and drain the kidney beans. Then I just drain the pasta right over the kidney beans in the colander, and let the pasta cool.
Finely slice the green onions and finely dice the celery and green peppers. Measure the vinegar into a large bowl and season generously with salt & pepper and maybe a teaspoon of sugar, then whisk in the olive oil and a tip of a spoonful of mustard to thicken. Stir in the green onions, celery, and green pepper, then the pasta, beans, and walnuts.
You can eat this on its own. But also a little pasta salad is good on a green salad, just saying—
Per 1/6 recipe, 439 calories. Per 1/8 recipe on green salad, 369 calories.
