Recipe Library
Bean & Pasta Salad
Whole wheat fusilli catches the bright lemon and red wine vinegar dressing, while tender kidney beans and chickpeas mingle with crisp cucumber, sweet tomatoes, and bell pepper for a fresh, satisfying bite.
- Total
- 33 min
- Prep
- 21 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 256
- Protein
- 9g
- Carbs
- 31g
- Fat
- 11g
- Fiber
- 6g
- Sugar
- 5g
- Sodium
- 200mg
Ingredients
- 4 ounces whole wheat fusilli
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red-wine vinegar
- 1 teaspoon dried oregano
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- ½ cup canned no-salt-added kidney beans, rinsed
- ½ cup canned no-salt-added chickpeas, rinsed
- ½ cup grape tomatoes, halved
- ½ cup English cucumber, chopped
- ½ cup bell pepper, diced
- ½ cup red onion, diced
- ½ cup crumbled feta cheese
Instructions
- Bring a large pot of water to a boil. Add 4 ounces pasta; cook according to package instructions. Drain and rinse under cold water.
- Whisk 2 tablespoons oil, 1 tablespoon lemon juice, 1 tablespoon vinegar, 1 teaspoon oregano, ¼ teaspoon pepper and ⅛ teaspoon salt in a large bowl. Add ½ cup kidney beans, ½ cup chickpeas, ½ cup tomatoes, ½ cup cucumber, ½ cup bell pepper and ½ cup onion; mix until combined.
- Add the pasta to the bowl; mix until evenly distributed. Fold in ½ cup feta.