Italian Green Bean and Pierogy Salad
Courtesy of Mrs. T’s Pierogies

1 (16.9 oz.) package frozen potato & cheddar or potato & onion pierogies
1 (9 oz.) package frozen cut green beans
1 (15 1/4 oz.) red kidney beans, rinsed and drained
1 (7 oz.) can mexicali corn, drained
1/2 cup sliced green onions (scallions)
1/2 cup prepared red wine vinaigrette or Italian salad dressing

Boil pierogies according to package directions, adding green beans the last 2 minutes of cooking; drain and transfer to a large bowl. Add kidney beans, corn, green onions and vinaigrette. Toss gently until well coated. Cover and serve at room temperature or chilled.

Yield: 4 servings, 8 cups

Per portion:

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