Title: Corn & Three Bean Pasta Salad
Categories: Salad Vegetable Bean Pasta
Yield: 8 Servings

8	oz	Pasta wheels or small-shell pasta
1	c	Canned black beans or chickpeas, drained
3/4	c	Canned red kidney beans, drained
3/4	c	Canned white kidney beans, drained
3/4	c	Canned corn niblets, drained
1 1/4	c	Diced red bell pepper
3/4	c	Diced carrots
1/2	c	Diced red onion
1/4	c	Lemon juice
3	tb	Vegetable oil
3	tb	Red wine or cider vinegar
2	ts	Crushed garlic
1/2	c	Chopped cilantro or parsley

Cook pasta in boiling water according to package instructions or until firm to the bite. Rinse with cold water. Drain and place in a serving bowl. Add all three kinds of beans, corn niblets, red peppers, carrots and onion.

Make the dressing: In a small bowl combine lemon juice, oil, vinegar, garlic and cilantro. Pour dressing over pasta and vegetables and toss.

Per serving: about 257 calories, 10 g protein, 43 g carbohydrate, 6 g fat (20% calories from fat), 0 mg cholesterol, 12 mg sodium, 5 g fiber

ource: Woman's Day Summer Cooking & Entertaining

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