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Confetti Pasta Salad

Serves 6 | Prep Time 20 minutes | Cook Time 10 minutes

Ingredients

2 cups organic tomatoes, diced

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 Black Soybeans, drained
or Eden Black Beans

1/3 cup pitted black olives, sliced

8 ounces Eden 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 Apple Cider Vinegar

1/8 tsp freshly ground black pepper, or to taste

2 tsp minced jalapeƱo

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 Information

Per serving: 378 calories, 9g fat (21% calories from fat), 22g protein, 53g carbohydrate, 15g fiber, 0mg cholesterol, 469mg sodium