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Confetti Pasta Salad
Serves 6 |
Prep Time 20 minutes |
Cook Time 10 minutes
Ingredients
15 ounces Eden Organic Diced Tomatoes w/Green Chilies, do not drain
3 Tbsp lime juice, freshly squeezed
1 Tbsp Eden Extra Virgin Olive Oil
1/2 tsp Eden Sea Salt
2 tsp Eden Ume Plum Vinegar, or to taste
15 ounces Eden Organic Black Soybeans, drained
or Eden Organic Black Beans
1/3 cup pitted black olives, sliced
8 ounces Eden Organic Kamut Spirals, 1 package
or any Eden Pasta
2 cup organic sweet corn, fresh or frozen
1 1/2 cups zucchini, diced
1/2 cup fresh parsley, chopped
1/2 tsp dried cilantro, or to taste
1 Tbsp Eden Organic Apple Cider Vinegar
1/8 tsp freshly ground black pepper, or to taste
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Directions
In a large bowl, combine tomatoes (with liquid), lime juice, oil, sea salt and umeboshi vinegar. Stir in drained beans, olives, parsley, cilantro, vinegar and black pepper. Mix thoroughly and set aside.
Boil pasta for 5 minutes. Place the corn and zucchini in the pot. Cook another 4 to 5 until pasta is tender but still chewy. Rinse under cold water and drain thoroughly.
Toss pasta with the corn and zucchini into the bean mixture. Mix thoroughly. Add more lime juice and sea salt, if desired. Serve room temperature or chill before serving.
Nutritional Info
Per serving:
378 Calories,
9g Fat (21% calories from fat),
22g Protein,
53g Carbohydrate,
15g Fiber,
0mg Cholesterol,
469mg Sodium
Related Recipes
American, Beans, Condiments, Good/High Fiber, Good/High Protein, Japanese Food, Main Course, No Sweetener Added, Oils, Pasta, Salad, Tomatoes, Vegan, Vinegars, Whole Grain
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