Pasta Salad - Bean and Pasta Salad

• 8 oz (224 grm). uncooked rotini
• 1 can black beans
• 1 can great Northern beans
• 1 can kidney beans
• 1 11 oz (308 grm). can whole kernel corn
• 1 2 oz (56 grm). jar pimiento, chopped
• 1/2 cup (125 ml) mayonnaise
• 1/2 cup (125 ml) Zesty Italian dressing
• 1/2 tsp (2 ml). ground red pepper
• 1/2 tsp (2 ml). dry mustard

1. Mix all the beans, corn and pimiento in bowl with juice and let marinate all together.
2. While beans are in bowl cook pasta until just al dente.
3. While pasta is cooking and beans are soaking mix mayonnaise, dressing, pepper, and mustard.
4. Rinse rotini under cold running water to cool and remove starch (this is one of those times you don't want the pasta to be starchy).
5. Pour bean mixture into colander, rinse and drain.
6. Mix everything well and refrigerate for 2 hours (this part cannot be skipped).

rotini, black beans, great northern beans, kidney beans, whole kernel corn, pimiento, mayonnaise, italian dressing, ground red pepper, mustard

Taken from online-cookbook.com/goto/cook/rpage/00161F (may not work)