Three Bean & Corn Pasta Salad
8 ozs pasta (rotini, wheels or small shells)
1 cup canned black beans, rinsed and drained
1 cup canned red kidney beans, rinsed and drained
1 cup canned white kidney beans, rinsed and drained
1 cup canned corn, drained
1 1/4 cups red bell pepper, diced
3/4 cup green bell pepper, diced
3/4 cup carrots, diced
1/2 cup red onion, diced
1/4 cup lemon juice
3 Tbs vegetable oil
3 Tbs red wine vinegar
2 tsps garlic, crushed
1/2 cup cilantro, chopped
salt and pepper to taste
Cook pasta in boiling water until firm to the bite (al dente). Rinse with cold water, drain and put in serving bowl.
Combine the beans, corn and vegetables in the serving bowl with the pasta.
In a small bowl combine the dressing ingredients. Pour over pasta and vegetables. Toss to coat. Alternatively, you can use a store bought viniagrette or Italian style dressing.
Yield: 8 servings
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