Three Bean Pasta Salad

Three Bean Pasta Salad

Miz Helen's Kitchen

Ingredients

1-1/2 cups dry large elbow macaroni

1 (15 ounce) garbanzo beans, rinsed and drained

1 ( 15 ounce) Kidney beans, rinsed and drained

1 ( 15 ounce ) black beans, rinsed and drained

1 cup celery, chopped

2 cups cucumber, chopped

1 cup red onion, chopped

2 to 3 cups mini cherry tomatoes

Dressing

2/3 cup apple cider vinegar

2 tablespoons balsamic vinegar

1/3 cup sugar

5 tablespoons virgin olive oil

1 teaspoon salt

1 teaspoon onion salt

1/2 teaspoon garlic powder

1 teaspoon black pepper

1/8 teaspoon cayenne pepper

4 ounces Feta Cheese, crumbled

Directions

Cook the dry macaroni according to package directions, drain and set aside.

Mix the garbanzo beans, kidney beans, black beans, celery, cucumber, red onion, and cherry tomatoes in a large mixing bowl. Mix until all the ingredients are mixed together well.

Mix the vinegar's, sugar, olive oil, salt's garlic powder and peppers in a fruit jar with a lid. Place the lid on the fruit jar and shake until creamy.

Pour the dressing over the vegetable mix and mix well.

Stir the cooked macaroni into the vegetable mix and cover.

Place the covered salad into the refrigerator and chill for at least two hours.

Sprinkle Feta Cheese over the salad before serving.

Enjoy!