Tortellini salad with kidney beans

Ingredients for 4 servings:

• 500g tortellini
• 150 g kidney beans
• 150 g corn
• 150 g cooked ham or roast slices
• 2 tsp mustard, medium hot
• 2 tbsp Miracle Whip
• ½ bunch parsley
• 3 tbsp pine nuts, roasted
• 1 onion(s), finely chopped
• salt and pepper
• possibly chili powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the tortellini as usual, drain, and place in a bowl. Add the kidney beans, corn, finely chopped ham or roast meat, and chopped onion. Season the salad cream with mustard, salt, pepper, chili powder, and finely chopped parsley, mix well, and add to the bowl. Toast the pine nuts (or almonds) in a dry pan (the nuts have plenty of natural fat). Be careful not to overcook them, which could cause them to develop an unpleasant bitter aftertaste. Sprinkle the nuts over the salad (preferably while still warm and just before serving). It goes well with grilled meat or simply on its own with fresh bread. Tip: If you don’t like salad cream, you can replace it with a little oil.