1 c Red kidney beans, soaked
1 c Elbow macaroni
1 lg Tomato, chopped
3/4 lg Green bell pepper, diced
2 ts Basil
Salt & black pepper
1/3 c Olive oil
2 tb Red wine vinegar
4 tb Salsa
Parsley, chopped

Drain the soaked kidney beans. Cover with fresh water, bring to a
boil. Fast boil for 2 or 3 minutes, reduce heat & simmer, partially
covered, for 45 to 60 minutes. (Length of cooking time will depend
on the freshness of the beans). Drain & set aside.

While the beans are cooking, cook the pasta according to package
directions, until al dente. Drain & transfer to a large mixing bowl.
Add the chopped vegetables, along with the cooked kidney beans, oil,
vonegar & herbs. Season with salt & pepper & stir in the salsa.
Reduce or increase the amount of salsa according to taste. Mix in
the chopped parsley, cover & chill until ready to serve.