Three Bean Pasta

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Three Bean Pasta

 

1 pound medium or wide egg noodles, uncooked

1 15 oz. can kidney beans, rinsed and drained

1 15 oz. can chickpeas, rinsed and drained

1 cup frozen green beans, thawed

1 small red onion, chopped

1 red bell pepper, seeds and ribs removed, chopped

3 tablespoons Dijon mustard

2 tablespoons vegetable oil

3 tablespoons red wine vinegar

3 tablespoons chopped fresh parsley

 

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.

Makes 4 to 6 servings.

 

 

 

 

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