Three bean pasta

Yield: 4 Servings

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 \N 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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