Ingredients
- 1 onion (red chopped)
- 1 bell pepper (red)
- 475 gr kidney beans (canned rinsed)
- 350 gr chickpeas (canned)
- 260 gr green beans (frozen thawed)
- 45 ml wine vinegar (red)
- 45 ml dijon mustard
- 30 ml vegetable oil
- 5 gr parsley (chopped fresh)
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 4-6 Each serving provides: 374 Calories; 59.6 g Carbohydrates; 14.7 g Protein; 9.3 g Fat; 0 mg Cholesterol; 129 mg Sodium. Calories from Fat: 17% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
