Pasta Bean Salad Recipe

Step 1

Cook pasta as package directs, al dente, drain and cool. If using udon, break into thirds and cook as package directs. While noodles are cooking, bring 3 cups of water to a boil. Blanch pea pods by dropping into boiling, salted water for 1-3 minutes. Vegetables should be lightly cooked, crisp and bright. Drain and rinse with cold water Drain if to set color. Mix pasta, beans, vegetables, pressed garlic, and red pepper. Add toasted sesame oil and ume vinegar directly to the salad, mix and serve.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Per serving: 400 Calories; 6g Fat (140/0 calories from fat); 17g Protein; 71g Carbohydrate; 0mg Cholesterol; 967mg

Copyright 1994 Eden Foods, Inc.

Things You'll Need

  • 1pk EDEN Organic Pasta
  • -Sifted Wheat Vegetable
  • -Spirals, Shells, OR
  • -Traditional Japanese Udon
  • 1/2lb Pea pods
  • -- blanched and chopped
  • 1bn Green onions, chopped
  • 1md Red pepper
  • -- sliced into thin strips
  • 30oz EDEN Navy Beans
  • -OR- any EDEN precooked
  • -canned beans (drained)
  • 4 Cloves garlic
  • -- peeled and pressed
  • 1/8c EDEN Toasted Sesame Oil
  • -(or up to double amount)
  • 2tb EDEN Ume Vinegar (or more)

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