Low-Fat Black Bean-Pasta Salad (Vegan) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This colorful creation has a lot more flavor and a lot less fat than traditional pasta salad. It's easy to throw together, and with lots of vegetables and vegetarian protein it can be served as a light entree or a hearty side dish, perfect for potlucks, picnics or packed lunches. It can easily be made gluten-free by subbing gluten-free pasta. Ingredients:
6 ounces whole wheat rotini |
1 (15 ounce) can black beans, drained and rinsed |
2 ounces sliced black olives, drained and rinsed |
1/2 green bell pepper, chopped |
2 carrots, grated |
1/2 cup green onion, chopped |
1 garlic clove, minced |
1 fresh jalapeno, minced (or other hot pepper) (optional) |
2 tablespoons fresh cilantro or 2 tablespoons fresh parsley, chopped |
15 ounces chunky salsa (i like pace) |
1/2 teaspoon lemon pepper |
Directions:
1. Cook the pasta according to the package directions. Drain and rinse with cold water.
2. In a large bowl, mix the pasta, beans, and veggies.
3. Toss with salsa and lemon pepper. This can be served immediately, but the flavor is better if it is refrigerated for a few hours or overnight.
|
|