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1 (14 oz.) can Cannelinni beans (white kidney beans), drained, save several tbsp. residue to moisten salad
1/4 c. chopped or julienned ham or Canadian bacon (opt.)
1/4 c. minced celery hearts
1/3 c. chopped sweet red bell pepper (or green bell)
1/3 c. minced Bermuda onion, or scallions with part of the greens
Juice of 1/2 lemon or to taste
1/2 tsp. thyme leaves
1/2 tsp. basil leaves
1 fresh basil leaf, chopped
1 tbsp. freshly chopped parsley
3 tbsp. safflower oil or olive oil
Salt & Pepper to taste
1 c. tiny shells, cooked al dente & drained

1. Drain Cannelinni beans (saving several tablespoons of the residue to moisten the salad if desired) and place in a salad bowl.

2. Add the chopped celery, peppers, onions, lemon juice and all the seasonings. Mix together and place in refrigerator to let marinate and chill completely.

3. Cook pasta al dente; drain well. (Wash if desired to cool.) Shake off all the water and combine with the beans, mix together. Taste, re-season if needed, compensating for the additional flavor needed when combining with the pasta.

4. Serve as is, or shred your favorite cheese over all, such as cheddar, harvarde, etc. Maybe even with Roquefort, I haven't tried it?

Serve with melba toast or your favorite Triscuit, with assorted cheese. High potassium 480 mg per serving, 195 to 190 calories per serving.

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