The Low GI Handbook Recipe Series: Part 5

Pasta and kidney bean salad

Pasta and kidney bean salad

A summer salad full of flavour, this is easy to prepare with canned beans.

PREPARATION TIME: 15 minutes COOKING TIME: 15 minutes SERVES 4

• 1 cup cooked pasta (e.g. shells or spirals)
  
• 1 cup canned red kidney beans, well drained
  
• 3 spring onions, finely chopped
  
• 1 tablespoon fresh parsley, finely chopped
  

Dressing

• 1 tablespoon olive oil
  
• 1 tablespoon wine vinegar
  
• 1 teaspoon Dijon mustard
  
• 1 clove garlic, crushed
  freshly ground black pepper, to taste
  

• 1. Combine the pasta, beans, onions and
  parsley in a serving bowl.
  
• 2. For the dressing, combine the oil, vinegar,
  mustard, garlic and pepper in a screwtop
  jar; shake well to combine.
  
• 3. Pour the dressing over the pasta mixture
  and toss well.
  

Low GI Per serving:
kJ 545 Carb 15 g Fat 5 g Fibre 4 g