Spicy Spaghetti Salad
Yield
4 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | package |
spaghetti
kamut |
*
|
| 15 | ounces |
navy beans
canned, drained |
|
| 14 ½ | ounces |
tomatoes, canned
with green chilies |
|
| 5 | each |
scallions, spring or green onions
chopped |
|
| ¼ | cup |
cilantro
chopped |
|
| 1 | medium |
sweet red bell peppers
chopped |
|
| 1 | tablespoon | lemon juice |
|
| 1 | teaspoon | cumin |
|
| 2 | tablespoons | organic shoyu |
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Directions
Break spaghetti into one inch pieces, cook as package directs, drain and rinse.
Add remaining ingredients and serve.
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