Three-Bean Pasta Salad

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

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 10%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.3g
  • Carbohydrate: 44.3g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 341mg
  • Calcium: 0.0mg

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

  1. 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.
  2. 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.
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