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Vegetable Bean Salad
Source: dLife

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

Prep Time: 35 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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
1/2 Fat , 1 Vegetables , 1/2 Other Carbs , 2 Starch , 1/2 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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Ingredients Directions
  1. Combine the rotini pasta, kidney beans, onion, green pepper, and green beans in a large bowl.
  2. 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.
  3. Mix in the margarine and mustard, and cook over medium heat, stirring continuously, until mixture thickens.
  4. Put the saucepan on a wire rack and let it set for 5 minutes before pouring it into the pasta mixture.
  5. Cover, refrigerate for at least 30 minutes, stir once more, and serve.

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