NOT PointsPlus
* Exported from MasterCook *
Tuscan Bean Salad with Penne - 3 pts
Recipe By :Heart Smart: 5 Steps to a Heart-Healthy Kitchen by Darlene Zimmerman, Henry Ford Hospital
Serving Size : 8 Preparation Time :0:10
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cooked penne pasta
1 can navy beans -- (15-ounces), drained and rinsed
2/3 cup diced green bell pepper
2/3 cup diced celery
1/3 cup diced red onion
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon water
1 teaspoon Dijon mustard
1 teaspoon sugar
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove -- minced
In a large saucepan of unsalted boiling water, cook pasta according to
package directions. Drain pasta and rinse under cold water; drain well and
transfer to a large bowl.
Add the navy beans, green pepper, celery and onion.
In a small jar with a tight-fitting lid, combine the vinegar, oil, water,
mustard, sugar, parsley, oregano, thyme, salt, black pepper and garlic;
shake well. Pour the vinaigrette over bean mixture, tossing gently to
coat.
Refrigerate at least 2 hours before serving to allow flavors to blend.
Serves 8 one-half cup servings
Prep time: 10 mins
Total time: 15 mins (plus chilling time)
ChupaNote: double the garlic and pepper, replace the sugar with agave
Description:
"3 pts; NOT PointsPlus"
Source:
"Detroit Free Press, March 27, 2011"
S(Formatted by Chupa Babi):
"March 2011"
Yield:
"4 cups"
Start to Finish Time:
"0:15"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 154 Calories; 4g Fat (22.4%
calories from fat); 7g Protein; 24g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 88mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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