Three Bean Pasta Salad

On hot days like today, where the weather reaches a high of 40°C, I can't bring myself to do very much, and even less in the kitchen. Cold pasta salads are definitely the way to go in these situations! I just made this salad, and even though I eyeballed it, I thought I'd share the gist of it nonetheless. It is obviously an incredibly flexible recipe anyway.

Ingredients:

• Rotini pasta
• 1 tomato
• 1/2 a red onion
• 1/4 of a [large] cucumber
• Red kidney beans, chick peas, romano beans, black-eyed peas in water [a total of 540 ml]
• Basil, oregano, thyme, sage, savoury
  
• Olive oil
• Balsamic vinegar
• Sea salt

Steps:

1. Get the water boiling for the pasta.
2. While the pasta is doing its thing, chop up all the non-bean ingredients.
   
3. I am a wimp, and like to soak the onions in a bowl full of water for a few minutes before adding them to the mix. It makes them milder but still very tasty.
4. Make sure to rinse the beans well.
   
5. Add the aforementioned ingredients together in a bowl. Mix.
6. Once the pasta is finished cooking, rinse it under cold water until it is chilled. Then plop it in a separate bowl after it has been strained.
   
7. Add a portion of the ingredients onto the pasta. You probably won't need it all.
8. I added just a bit of olive oil to get it lubricated, quite a bit more balsamic vinegar, sea salt, and the herbs and mixed it up real well.
9. I also use a large spoon to eat this pasta because the beans tend to sink to the bottom and a fork just doesn't cut it for the job.

Enjoy!