Three Bean Pasta
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
egg noodles
medium or wide, uncooked |
|
| 15 | ounces |
kidney beans, canned
rinsed and drained |
|
| 15 | ounces |
chickpeas (garbanzo beans)
rinsed and drained |
|
| 1 | cup |
green beans
thawed |
|
| 1 | small |
red onion
|
|
| 1 | x |
sweet red bell peppers
seeds and ribs removed, chopped |
*
|
| 3 | tablespoons |
dijon mustard
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
red wine vinegar
|
|
| 3 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
egg noodles
medium or wide, uncooked |
|
| 433.5 | ml/g |
kidney beans, canned
rinsed and drained |
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
rinsed and drained |
|
| 237 | ml |
green beans
thawed |
|
| 1 | small |
red onion
|
|
| 1 | x |
sweet red bell peppers
seeds and ribs removed, chopped |
*
|
| 45 | ml |
dijon mustard
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 45 | ml |
red wine vinegar
|
|
| 45 | ml |
parsley leaves
chopped |
|
Directions
Prepare pasta according to package directions; drain.
Rinse under cold water and drain again.
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.
Toss pasta with dressing and serve.
Serves 4 to 6
