three bean pasta
| Measure | Ingredient |
|---|---|
| 1 pounds | Medium or Wide Egg Noodles uncooked |
| 15 ounces | Canned kidney beans rinsed and drained |
| 15 ounces | Canned chickpeas rinsed and drained |
| 1 cup | Frozen green beans; thawed |
| 1 small | Red onion; chopped |
| 1 | Red bell pepper seeds and ribs removed, chopped |
| 3 tablespoons | Dijon mustard |
| 2 tablespoons | Vegetable oil |
| 3 tablespoons | Red wine vinegar |
| 3 tablespoons | Chopped fresh parsley |
Prepare pasta according to package directions; drain. Rinse under cold water and drain again.
In a large bowl, stir together the pasta, kidney beans, chickpeas, green beans, onion and bell pepper. In a small bowl, stir together the remaining ingredients. Toss pasta with dressing and serve.
Serves 4-6
Each serving provides: 374 Calories; 59⅗ g Carbohydrates; 14.7 g Protein; 9.3 g Fat; 0 mg Cholesterol; 129 mg Sodium. Calories from Fat: 17%
Copyright National Pasta Association () (Reprinted with permission)
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