Three Bean Pasta Salad
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Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories419.4 kcal (21%)
Total Fat25.3 g (36%)
Carbs37 g (14%)
Sugars6.3 g (7%)
Protein16.9 g (34%)
Sodium515 mg (26%)
Fiber10.1 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
8 ounceschickpea shell pasta
uncooked, small
8 ouncesedamame
shelled
1 x 16 ozcan pinto beans
drained and rinsed
1 x 16 ozcan red kidney beans
drained and rinsed
1shallot
small, minced
3 tablespoonsrice wine vinegar
1 teaspoonlemon zest
2 Tbspjuice lemon
fresh
1 teaspoondijon mustard
1 teaspoonhoney
¾ cupolive oil
1 teaspoonkosher salt
½ teaspoonblack pepper
¼ cupchives
thinly sliced
2Fresh Lemons
BURKE 2015
Stock
up for spring, Everyday Low Prices
Instructions
Step 1
Cook pasta according to package directions for salted water. Drain and rinse with cold water; drain.
Step 2
Step 2 Cook edamame according to package directions. Drain and plunge into ice water to stop the cooking process; drain. Combine pasta, edamame, pinto beans, and kidney beans in a large bowl.
Step 3
Step 3 Combine shallot and vinegar in a medium bowl; let stand about 5 minutes. Add lemon zest, lemon juice, mustard, and honey, stirring with a whisk. Gradually whisk in oil until well combined; pour over bean mixture. Sprinkle with salt and pepper; toss gently. Sprinkle with chives, and serve immediately.
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