Pasta Bean Salad
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pasta
organic |
*
|
| ½ | pound |
snow pea pods
blanched and chopped |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 1 | medium |
sweet red bell peppers
sliced into thin strips |
|
| 30 | ounces |
navy beans
|
|
| 4 | cloves |
garlic
peeled, pressed |
|
| ⅛ | cup |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pasta
organic |
*
|
| 226.8 | g |
snow pea pods
blanched and chopped |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 1 | medium |
sweet red bell peppers
sliced into thin strips |
|
| 867 | ml/g |
navy beans
|
|
| 4 | cloves |
garlic
peeled, pressed |
|
| 3E+1 | ml |
sesame oil
|
|
Directions
Cook pasta as package directs, al dente, drain and cool.
If using udon, break into thirds and cook as package directs.
While noodles are cooking, bring 3 cups of water to a boil.
Blanch pea pods by dropping into boiling, salted water for 1 to 3 minutes.
Vegetables should be lightly cooked, crisp and bright.
Drain and rinse with cold water Drain if to set color.
Mix pasta, beans, vegetables, pressed garlic, and red pepper.
Add toasted sesame oil and ume vinegar directly to the salad, mix and serve.
