Three Bean Pasta

August 15 00:00 2002 Print This Article
Three Bean Pasta

Makes 4-6 servings


  • 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 tbsp. Dijon mustard
  • 2 tbsp. vegetable oil
  • 3 tbsp. red wine vinegar
  • 3 tbsp. chopped fresh parsley


  1. Prepare pasta according to package directions; drain. Rinse under cold water and drain again.
  2. In a large bowl, stir together the pasta, kidney beans, chickpeas, green beans, onion and bell pepper.
  3. In a small bowl, stir together the remaining ingredients. Toss pasta with dressing and serve.

    Nutrition Information Per Serving:
    374 Calories;
    14.7 g Protein;
    59.6 g Carbohydrates;
    9.3 g Fat;
    0 mg Cholesterol;
    129 mg Sodium;
    Calories from Fat 17%

Source: National Pasta Association

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