Wednesday, January 19, 2011

Macaroni and Bean Salad

3 cups whole-wheat macaroni, cooked al dente
1 (15-ounce) can unsalted chickpeas, rinsed and drained
1/2 cup chopped cucumber
1/2 cup fresh cut green beans (or frozen and defrosted)
1/2 cup chopped orange bell pepper
1/3 cup coarsely chopped pitted ripe olives (or 2 oz. canned
sliced black olives)
3 large red radishes
2 Tbsp. apple cider vinegar
1 Tbsp. sugar
1/2 tsp. salt
1 Tbsp. coarse grain mustard
1 tsp. canola oil
Freshly ground black pepper, to taste

In large mixing bowl, combine pasta, chickpeas, cucumber, green 
beans, orange pepper and olives. Halve each radish vertically,
then horizontally. Cut pieces into 1/4 inch slices and add to salad.
Using a fork, toss until beans and vegetables are evenly distributed
with pasta.

In small bowl, whisk vinegar, sugar and salt together until sugar and
salt dissolve. Add mustard and oil and whisk until blended. Season to
taste with pepper. Add to pasta salad. Toss with fork until well combined.

Note: Double the dressing if salad will sit overnight in the refrigerator.

Makes 8 servings.

Per serving: 150 calories, 2.5 g total fat (0 g saturated fat), 27 g
carbohydrate, 6 g protein, 4 g dietary fiber, 260 mg sodium.


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