Ingredients :
8 ounces dried fusilli -- or rotelle pasta
6 green onions -- ends trimmed
3 Roma tomatoes -- (about 1/2 lb. total)
2 fresh jalapeño chilies
1 red bell pepper -- (about 1/2 lb.)
1 cup minced fresh cilantro
1 can reduced-sodium kidney beans -- (8 1/2 oz.) rinsed and drained
1/4 cup red wine vinegar
1 tablespoon salad oil
2 tablespoons grated parmesan cheese
Salt
Preparation Method :
1. Cook pasta, uncovered, in 3 to 4 quarts boiling water until tender to bite, about 12 minutes. Drain, then rinse with cold water until cool; drain well.
2. While pasta cooks, chop the green onions and Roma tomatoes. Stem, seed, and mince jalapeños. Stem, seed, and cut the bell pepper into thin, short slivers.
3. In a large bowl, combine the pasta, onions, tomatoes, jalapeños, bell pepper, cilantro, and beans. Add the vinegar, oil, and cheese; mix well. Transfer to a serving platter. If desired, add salt to taste.
Yield: Makes 4 to 6 servings
CALORIES 222 (15% from fat);
FAT 3.8g (sat 0.7g);
CHOLESTEROL 1.3mg;
CARBOHYDRATE 39g;
SODIUM 92mg;
PROTEIN 8.7g;
FIBER 4.2g
Notes: Start heating water for pasta in a covered pan before assembling the rest of the ingredients. This salad can be served as a hot entrée by simply omitting the cooling step for the cooked pasta.
Per Serving (excluding unknown items):
275 Calories;
5g Fat (14.6% calories from fat);
11g Protein;
49g Carbohydrate;
5g Dietary Fiber;
2mg Cholesterol;
230mg Sodium.
Exchanges:
2 1/2 Grain(Starch);
1/2 Lean Meat;
1 Vegetable;
1/2 Fat;
0 Other Carbohydrates.
Nutr. Assoc. : 4363 0 0 0 0 0 3815 0 0 0 0
Recipe By : Sunset, January 1997
Formatted by : Chupa Babi
* Exported from MasterCook *
8 ounces dried fusilli -- or rotelle pasta
6 green onions -- ends trimmed
3 Roma tomatoes -- (about 1/2 lb. total)
2 fresh jalapeño chilies
1 red bell pepper -- (about 1/2 lb.)
1 cup minced fresh cilantro
1 can reduced-sodium kidney beans -- (8 1/2 oz.) rinsed and drained
1/4 cup red wine vinegar
1 tablespoon salad oil
2 tablespoons grated parmesan cheese
Salt
Preparation Method :
1. Cook pasta, uncovered, in 3 to 4 quarts boiling water until tender to bite, about 12 minutes. Drain, then rinse with cold water until cool; drain well.
2. While pasta cooks, chop the green onions and Roma tomatoes. Stem, seed, and mince jalapeños. Stem, seed, and cut the bell pepper into thin, short slivers.
3. In a large bowl, combine the pasta, onions, tomatoes, jalapeños, bell pepper, cilantro, and beans. Add the vinegar, oil, and cheese; mix well. Transfer to a serving platter. If desired, add salt to taste.
Yield: Makes 4 to 6 servings
CALORIES 222 (15% from fat);
FAT 3.8g (sat 0.7g);
CHOLESTEROL 1.3mg;
CARBOHYDRATE 39g;
SODIUM 92mg;
PROTEIN 8.7g;
FIBER 4.2g
Notes: Start heating water for pasta in a covered pan before assembling the rest of the ingredients. This salad can be served as a hot entrée by simply omitting the cooling step for the cooked pasta.
Per Serving (excluding unknown items):
275 Calories;
5g Fat (14.6% calories from fat);
11g Protein;
49g Carbohydrate;
5g Dietary Fiber;
2mg Cholesterol;
230mg Sodium.
Exchanges:
2 1/2 Grain(Starch);
1/2 Lean Meat;
1 Vegetable;
1/2 Fat;
0 Other Carbohydrates.
Nutr. Assoc. : 4363 0 0 0 0 0 3815 0 0 0 0
Recipe By : Sunset, January 1997
Formatted by : Chupa Babi
* Exported from MasterCook *
