Beans and Pasta Salad

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Recipe Series Recipe Category: Cold Side Dish Meal suggestion: Serve with egg or tuna Beans and Pasta Salad salad and spinach Yield: 2 servings, about 1 cup each leaves tucked into a whole grain pita 1/3 cup cooked red beans, cooked without salt, pocket, watermelon, drained and rinsed and low-fat milk. 1/3 cup chopped fresh cucumber 1/4 cup chopped radishes This easy cold side 1/4 cup frozen peas dish is also healthy. 1/4 cup frozen cut carrots, cut into quarters Cholesterol-free and 1 teaspoon dried parsley flakes low in fat and sodium, 1/2 teaspoon dried Italian seasoning or dried oregano it is an excellent leaves source of vitamin A 1/8 teaspoon ground black pepper and dietary fiber, and a dash of dried red pepper flakes a good source of 1 tablespoon lemon juice vitamin C and iron. 3/4 cup cooked elbow macaroni or bowtie pasta, preferably whole wheat 1. Wash your hands and work area. 2. In a shallow serving bowl, gently stir all ingredients together. 3. Cover and refrigerate for several hours to allow flavors to blend. 4. Serve chilled. 5. Cover and refrigerate leftovers within two hours. For more information about healthy eating, contact your local extension office or log on to www.ksre.ksu.edu/humannutrition/ The Food Assistance Program can help people of all ages with low income buy nutritious foods for a better diet. To find out more, call 1-888-369-4777. Recipe developed by Mary Meck Higgins, Ph.D., R.D., L.D., CDE, Associate Professor, Dept. of Human Nutrition, Kansas State University Agricultural Experiment Station and Cooperative Extension Service, Manhattan, KS. Contents of this publication may be reproduced for educational purposes. All other rights reserved. In each case, credit Mary Meck Higgins, “VYP Recipe Series,” Jan. 2009. This material was funded by USDA’s Supplemental Nutrition Assistance Program. Kansas State University is an equal opportunity provider and 2 carbohydrate employer. Kansas State University, County Extension Councils, Extension Districts and the U.S. Department of Agriculture Cooperating. choices per serving. .

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