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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable Bean Salad

Source: dLife

A pasta salad with beans and red pepper in a delicious sauce.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	189.7

Total Carbs	42.6 g

Dietary Fiber	10.4 g

Sugars	15.3 g

Total Fat	2.2 g

Saturated Fat	0.4 g

Unsaturated Fat	0.6 g

Potassium	10.8 mg

Protein	10.8 g

Sodium	227.8 mg

Dietary Exchanges 2.2 Fat, 0.5 Vegetables, 0.4 Other Carbs, 1.8 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Combine the rotini pasta, kidney beans, onion, green pepper, and green beans in a large bowl.
Combine the flour, lemon pepper, vinegar, sweetener, and water in a covered jar. Shake well and then pour into a medium saucepan sprayed with butter-flavored cooking spray.
Mix in the margarine and mustard, and cook over medium heat, stirring continuously, until mixture thickens.
Put the saucepan on a wire rack and let it set for 5 minutes before pouring it into the pasta mixture.
Cover, refrigerate for at least 30 minutes, stir once more, and serve.