Three Bean Pasta Salad

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Three Bean Pasta recipe
Serves 4-6

  • 1 pound medium or wide egg noodles, uncooked
  • 1 15-oz. can kidney beans, rinsed and drained
  • 1 15-oz. can 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
  1. Prepare pasta according to package directions; drain. Rinse under cold water and drain again.
  2. 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.
  3. Toss pasta with dressing and serve.

Nutrition Facts per serving: calories, 374; protein, 14.7 g; carbohydrates, 59.6 g; fat, 9.3 g; cholesterol, 0 mg

SOURCE: Recipe courtesy of National Pasta Organization. For more information about pasta, visit www.ilovepasta.org

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