Pasta and Red Bean Salad

Ingredients:

- 1 1/2 cups of gluten-free fusilli pasta
- 1 cup of red kidney beans
- 1 cup of canned chick peas
- 1 green pepper
- 1 medium-sized tomato
- 2 tbsp of olive oil
- 2 tsp of rice vinegar
- 1 tbsp of parsley
- 1 clove of crushed garlic

Preparation:
- Soak red bean in water for 8 hours. Boil for 10 minutes with salt until soft. Rinse and drain.
- Boil pasta for 10 minutes until soft. Rinse and Drain.
- Cut green pepper and tomato into small squares.
- Mix pasta, beans, chick peas, green pepper, and tomato in a large salad bowl. Add olive oil, rice vinegar, parsley, garlic, and salt.
- Refrigerate for 30 minutes before serving.