Ingredients:
1 1/4 c. shell-shaped pasta, dry
1 T. olive oil
2 T. lemon juice
1 garlic clove, minced
1/2 t. oregano
6 c. mixed salad greens
1/2 c. canned kidney beans, drained and rinsed
1/2 c. canned black beans, drained and rinsed
1/2 c. pinto beans, drained and rinsed
4 plum tomatoes, diced
1 stalk celery, diced
1/4 c. sliced black olives
1/2 c. fresh spinach, chopped
1/4 c. soy cheese, fresh and grated
Directions:
Cook pasta according to package directions. Mix oil, lemon juice, garlic, and oregano for dressing. Toss greens with 1 tablespoon of dressing; arrange 1 cup of greens on each plate. Combine remaining ingredients with dressing. When pasta is cooked, rinse with cold water, drain, and toss with bean mixture. Serves: 8.
Nutritional Information:
Calories per serving: 130; protein: 6 grams; carbohydrate: 19 grams; fat: 4 grams; cholesterol: 2 milligrams; fiber: 3 grams.
Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.
