Confetti Macaroni and Bean Salad
Source of Recipe
E Healthy
List of Ingredients
Confetti 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
Recipe
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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