Summertime Pasta-Bean-Pepper Salad

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 314.9
  • Total Fat: 6.8 g
  • Cholesterol: 5.6 mg
  • Sodium: 329.3 mg
  • Total Carbs: 53.0 g
  • Dietary Fiber: 10.8 g
  • Protein: 12.1 g

View full nutritional breakdown of Summertime Pasta-Bean-Pepper Salad calories by ingredient


Introduction

Cook bow-tie pasta as directed on package; drain. Add to large bowl. To this, add chopped red onion, minced garlic, red pepper, green pepper, jalapeno peppers, and all of the beans (rinsed and drained). Add the frozen corn. If desired, chop snap peas in half and add to the bowl, slice baby carrots and cucumber and add to the bowl. In a covered container, mix olive oil, red wine vinegar, sugar, and chopped cilantro; shake until well blended and sugar is dissolved. Pour over ingredients in the bowl and mix thoroughly. Cover and refrigerate until time to serve. Cook bow-tie pasta as directed on package; drain. Add to large bowl. To this, add chopped red onion, minced garlic, red pepper, green pepper, jalapeno peppers, and all of the beans (rinsed and drained). Add the frozen corn. If desired, chop snap peas in half and add to the bowl, slice baby carrots and cucumber and add to the bowl. In a covered container, mix olive oil, red wine vinegar, sugar, and chopped cilantro; shake until well blended and sugar is dissolved. Pour over ingredients in the bowl and mix thoroughly. Cover and refrigerate until time to serve.
Number of Servings: 10

Ingredients

    Bow tie pasta, 6 oz
    2 jalapeno peppers
    1 green pepper
    1 red pepper
    1 red onion
    3 cloves of garlic
    1 can of black beans
    1 can of kidney beans
    1 can of garbanzo beans
    1 12 oz bag of frozen sweet corn
    1 cucumber (unpeeled), optional
    6 baby carrots, optional
    1 cup sugar snape peas, optional
    1/4 cup olive oil
    1/2 cup red wine vinegar
    1 TBSP granulated sugar
    1/2 cup cilantro

Directions

Cook bow-tie pasta as directed on package; drain. Add to large bowl. To this, add chopped red onion, minced garlic, red pepper, green pepper, jalapeno peppers, and all of the beans (rinsed and drained). Add the frozen corn. If desired, chop snap peas in half and add to the bowl, slice baby carrots and cucumber and add to the bowl. In a covered container, mix olive oil, red wine vinegar, sugar, and chopped cilantro; shake until well blended and sugar is dissolved. Pour over ingredients in the bowl and mix thoroughly. Cover and refrigerate until time to serve. Alternative: In place of the homemade dressing, buy a bottle of Italian or similar-type dressing.

Serving Size: makes 8 to 10 side-dish servings.

Number of Servings: 10

Recipe submitted by SparkPeople user DEB_BELIEVES.