Black Bean Sunshine Pasta Salad
Recipe: #11477
December 11, 2013
Categories: Salads, Bean Salad, Beans, Black Beans, Brunch, Picnic, Potluck, Kosher, Low Fat, Vegetarian, Frozen Vegetables, more
"A nice, colorful picnic or buffet salad. Cook time is refrigeration time."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (188.3 g)
- Calories 249.8
- Total Fat - 1.1 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 21.2 mg
- Total Carbohydrate - 52.2 g
- Dietary Fiber - 10.1 g
- Sugars - 11 g
- Protein - 10.1 g
- Calcium - 79.7 mg
- Iron - 2.4 mg
- Vitamin C - 65.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Cook pasta according to package directions for the minimum cooking time.
Step 2
Place peas and carrots in a colander.
Step 3
When pasta is done, pour into the colander over peas and carrots. ( the hot water will cook the vegetables slightly.) Drain and place in a large bowl.
Step 4
Add pineapple , beans, bell pepper, onions, and orange sections. Toss to combine.
Step 5
Combine reserved pineapple juice and remaining ingredients. Mix well. Taste to adjust vinegar and salt and pepper. Pour over pasta mixture. Mix gently until well combined.
Step 6
Cover with plastic wrap and chill overnight (8 hours). Give it a stir a few times while chilling.
Tips
No special items needed.
1 Reviews
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