Pasta Bean Salad Recipe - Cooking Index
Pasta Bean Salad Recipe - Cooking Index
| 1 | Eden organic pasta - sifted wheat vegetab | |
| Shells - or | ||
| Japanese udon | ||
| 1/2 lb | 227g / 8oz | Pea pods - - blanched and chopp |
| 1 | Green onions - chopped | |
| 1 | Red pepper - - sliced into thin (medium) s | |
| 30 oz | 852g | Eden navy beans - or- any eden precook |
| Beans - (drained) | ||
| 4 | Garlic - - peeled and pressed | |
| 1/8 cup | 29ml | Eden toasted sesame oil - (or up to double amo |
| 2 tablespoons | 30ml | Eden ume vinegar - (or more) |
Cook pasta as package directs, al dente, drain and cool. If using udon, break into thirds and cook as package directs. While noodles are cooking, bring 3 cups of water to a boil. Blanch pea pods by dropping into boiling, salted water for 1-3 minutes. Vegetables should be lightly cooked, crisp and bright. Drain and rinse with cold water Drain if to set color. Mix pasta, beans, vegetables, pressed garlic, and red pepper. Add toasted sesame oil and ume vinegar directly to the salad, mix and serve.
Prep Time: 10 minutes Cooking Time: 30 minutes Per serving: 400 Calories; 6g Fat (140/0 calories from fat); 17g Protein; 71g Carbohydrate; 0mg Cholesterol; 967mg Copyright 1994 Eden Foods, Inc. <Electronic Format courtesy of Karen Mintzias>
Source:
Jay Solomon / Lean Bean Cuisine (c) 1995
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.