Recipe
Salad
Black and White Bean Pasta Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12 oz) package Hy-Vee rotini, uncooked | ||
| 1 c. Hy-Vee sliced green olives | ||
| ¼ c. chopped fresh parsley | ||
| ½ c. finely chopped red onion | ||
| ⅓ c. Hy-Vee Select red wine vinegar | ||
| 2 clove(s) garlic, minced | ||
| ⅔ c. Hy-Vee vegetable oil | ||
| 1 (15 oz) can Hy-Vee black beans, drained and rinsed | ||
| 1 (15 oz) can great northern beans, drained and rinsed | ||
| Hy-Vee salt and pepper to taste |
Directions
- Cook pasta according to package directions. Drain. Rinse with cold water to cool quickly. Drain.
- Meanwhile, in a large bowl, stir together olives, parsley, onion, vinegar and garlic. Let stand 5 minutes.
- Stir in oil. Add cooled pasta and beans. Toss lightly to coat. Season to taste.
- Cover and refrigerate 3 to 4 hours before serving.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 0mg
- Sodium: 270mg
- Total Carbohydrates: 40g
- Protein: 8g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 4%
0%
Iron 15%
0%
Calcium 4%
Recipe Source:
Hy-Vee rotini package.