Green Bean and Pasta Salad
Serves 2|
Hands-On Time:
|
Total Time:
Ingredients
- 4 ounces penne (1 1/4 cups)
- 4 ounces green beans, halved crosswise (about 1 cup)
- 1 cup canned red or kidney beans, rinsed
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons grated Parmesan (2 ounces)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- kosher salt and black pepper
Directions
- Cook the pasta according to the package directions, adding the green beans during the last 3 minutes of cooking. Drain and run under cold water to cool.
- Toss the cooled pasta and green beans with the red beans, parsley, Parmesan, olive oil, lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Divide the salad between 2 containers and refrigerate for up to 1 day.
Nutritional Information
- Per Serving
- Calories 511
- Fat 17g
- Sat Fat 3g
- Cholesterol 5mg
- Sodium 785mg
- Protein 20g
- Carbohydrate 69g
- Sugar 6g
- Fiber 11g
- Iron 5mg
- Calcium 224mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Beans made from scratch have better flavor, but the cooking can take hours. Canned beans are a solid alternative, if you rinse
and drain them well.
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