Corn and Three-Bean Salad

[Guest guest]

* Exported from MasterCook *

 

Corn and Three-Bean Salad

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces pasta wheels or small shell pasta

1 cup canned black beans or chickpeas -- drained

3/4 cup canned white kidney beans -- drained

3/4 cup canned red kidney beans -- drained

3/4 cup canned corn -- drained

1 1/4 cups diced red bell peppers

3/4 cup diced carrots

1/2 cup diced red onions

DRESSING

1/4 cup lemon juice

3 tablespoons vegetable oil

3 tablespoons red wine vinegar

or

3 tablespoons cider vinegar

2 teaspoons crushed garlic

1/2 cup chopped coriander or parsley

 

Serves 6 to 8. Cook pasta in boiling water according to package instructions or

until firm to the bite. Rinse with cold water. Drain and place in a serving

bowl.

 

Add black beans, white kidney beans, red kidney beans, corn, red peppers,

carrots, and onions.

 

Make the dressing: In a small bowl, combine lemon juice, oil, wine, garlic, and

coriander. Pour over dressing and toss.

 

Description:

" For a sweeter salad, try balsamic vinegar. "

Source:

" The Beans, Lentils, and Tofu Gourmet "

Copyright:

" 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 158 Calories; 7g Fat (39.4% calories from

fat); 4g Protein; 21g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 252mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0