Three-Bean Pasta Salad

recipe
Three-Bean Pasta Salad is a natural side dish for a Roast Beef Poor Boy.

Yield:

2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 225
Caloriesfromfat 10 %
Fat 2.4 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8.3 g
Carbohydrate 44.3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 341 mg
Calcium 0.0 mg

Ingredients

2 ounces bow tie pasta, uncooked
1 (8-ounce) can no-salt-added cut green beans, drained
1/4 cup canned garbanzo beans (chickpeas), drained
1/4 cup canned no-salt-added kidney beans, drained
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon minced garlic
1/2 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Combine cooked pasta, green beans, and next 4 ingredients in a bowl; toss well.

Combine vinegar and remaining ingredients in a small bowl, stirring well. Pour vinegar mixture over pasta mixture, and toss well. Cover and chill at least 2 hours. Toss gently before serving.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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