Low-Fat Black Bean-Pasta Salad (Vegan)

Name: Low-Fat Black Bean-Pasta Salad (Vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 6 ounces whole wheat rotini; 1 (15 ounce) can black beans, drained and rinsed; 2 ounces sliced black olives, drained and rinsed; 1/2 green bell pepper, chopped; 2 carrots, grated; 1/2 cup green onion, chopped; 1 garlic clove, minced; 1 fresh jalapeno, minced (or other hot pepper) (optional); 2 tablespoons fresh cilantro or 2 tablespoons fresh parsley, chopped; 15 ounces chunky salsa (I like Pace); 1/2 teaspoon lemon pepper

(3)

Recipe by Prose

This colorful creation has a lot more flavor and a lot less fat than traditional pasta salad. It's easy to throw together, and with lots of vegetables and vegetarian protein it can be served as a light entree or a hearty side dish, perfect for potlucks, picnics or packed lunches. It can easily be made gluten-free by subbing gluten-free pasta.

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READY IN: 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

6

ounces whole wheat rotini
1

(15 ounce) can black beans, drained and rinsed
2

ounces sliced black olives, drained and rinsed
¹⁄₂

green bell pepper, chopped
2

carrots, grated
¹⁄₂

cup green onion, chopped
1

garlic clove, minced
1

fresh jalapeno, minced (or other hot pepper) (optional)
2

tablespoons fresh cilantro or 2 tablespoons fresh parsley, chopped
15

ounces chunky salsa (I like Pace)
¹⁄₂

teaspoon lemon pepper

DIRECTIONS

Cook the pasta according to the package directions. Drain and rinse with cold water.
In a large bowl, mix the pasta, beans, and veggies.
Toss with salsa and lemon pepper. This can be served immediately, but the flavor is better if it is refrigerated for a few hours or overnight.

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