4 ounces penne (1 1/4 cups)
4 ounces green beans, halved crosswise (about 1 cup)
1 cup red or kidney beans, rinsed
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan
2 tablespoons olive oil
2 tablespoons fresh lemon juice
salt and black pepper (to taste)


Cook the pasta according to the package directions, adding the green beans during the last 3 minutes of cooking. Drain and run under cold water to cool.
Toss the cooled pasta and green beans with the red beans, parsley, Parmesan, olive oil, lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.  Refrigerate for up to 1 day.

By Sara Quessenberry –




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