Texas Pasta-Bean Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 7%
  • Fat: 1.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 10.9g
  • Carbohydrate: 39.6g
  • Fiber: 4.5g
  • Cholesterol: 3mg
  • Iron: 0.0mg
  • Sodium: 331mg
  • Calcium: 0.0mg


  • 4 ounces wagon wheel pasta, uncooked
  • 1 (15-ounce) can no-salt-added kidney beans, drained
  • 1 (15-ounce) can no-salt-added black beans, drained
  • 1 (8-ounce) can no-salt-added whole-kernel corn, drained
  • 1/2 cup fat-free Ranch-style dressing
  • 1/2 cup chopped green pepper (about 1/2 medium)
  • 1/3 cup chopped purple onion
  • 1/4 cup salsa
  • 2 slices turkey bacon, cooked and crumbled


  1. Cook pasta according to package directions, omitting salt and fat. Drain.
  2. While pasta cooks, combine kidney beans and next 6 ingredients. Stir in pasta, and toss well. Cover and chill at least 1 hour. Sprinkle with turkey bacon just before serving.
Note: Substitute any similar size pasta for wagon wheel; try bow tie, elbow macaroni, or rotini.
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