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    Italian Kidney Bean Salad

    Source of Recipe

    WW Boards

    Recipe Introduction

    6 Servings ( 3/4 Cup );3 Points per recipe
    Core recipe

    List of Ingredients

    2 cups cooked rotini pasta* (Core us whole wheat pasta)
    1 cup frozen peas, thawed
    10 ounces (one 16-ounce can) canned red kidney beans, rinsed and drained
    1 hard-boiled egg, chopped
    cup Kraft fat-free Italian dressing


    In a medium bowl, combine rotini pasta, peas, kidney beans, and chopped egg. Add Italian dressing and mix gently to combine. Cover and refrigerate until ready to serve.

    * (1 cups uncooked pasta usually makes about 2 cups cooked)




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