Ingredients
1 pound medium or wide egg noodles
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can USA chickpeas, drained and rinsed, or about 2 cups boiled
1 cup frozen green beans, thawed
1 small red onion, chopped
1 red bell pepper, seeded and chopped
Dressing ingredients:
3 tablespoons Dijon mustard
2 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons chopped fresh parsley
Method
Prepare pasta according to package directions; drain. Rinse pasta under cold water and drain again.
In a large bowl, combine pasta, kidney beans, chickpeas, green beans, onion and bell pepper.
In a small bowl, stir together dressing ingredients.
Toss pasta with dressing and serve.
Nutrition:
| Calories | 288 |
| Protein | 11 g |
| Carbohydrates | 49 g |
| Fiber | 8 g |
| Total Fat | 5 g |
| Saturated Fat | |
| Iron | 3 mg |
| Sodium | 250 mg |
| Folate | 138 mcg |
| Calcium | 42 mg |
| Magnesium | 55 mg |