Rice Pasta and Bean Salad
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 467.8
- Total Fat: 14.9 g
- Cholesterol: 0.0 mg
- Sodium: 357.8 mg
- Total Carbs: 71.1 g
- Dietary Fiber: 8.5 g
- Protein: 13.0 g
View full nutritional breakdown of Rice Pasta and Bean Salad calories by ingredient
Introduction
This is a gluten free vegetarian pasta and bean salad. I did not create this recipe. It is from the GNC Detox kit. This is a gluten free vegetarian pasta and bean salad. I did not create this recipe. It is from the GNC Detox kit.Number of Servings: 1
Ingredients
-
1/2 C of rice pasta
1/4 C of red kidney beans
1/4 C of chick peas
1/4 C of white beans
1 Tbsp of extra virgin olive oil
1 Tbsp of organic red vinegar
1 Tsp of Oregano
1 Tsp of Basil
Directions
This serves one person a 1/2 cup of rice pasta and bean salad.
cook the rice pasta
cook the kidney, northern white beans and chick peas (I used the same pot)
while the pasta and beans are cooking, prepare the dressing: mix one tablespoon of organic red vinegar, 1 tablespoon of water, and 1 Tbsp extra virgin olive oil. Add oregano or any other seasoning you prefer.
Drain and rinse the rice pasta in cold water, and place in mixing bowl. Add the red kidney beans, white beans and chick peas. The stir in the homemade dressing.
Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user DAKOTANMISTY.
cook the rice pasta
cook the kidney, northern white beans and chick peas (I used the same pot)
while the pasta and beans are cooking, prepare the dressing: mix one tablespoon of organic red vinegar, 1 tablespoon of water, and 1 Tbsp extra virgin olive oil. Add oregano or any other seasoning you prefer.
Drain and rinse the rice pasta in cold water, and place in mixing bowl. Add the red kidney beans, white beans and chick peas. The stir in the homemade dressing.
Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user DAKOTANMISTY.