2002 Black Bean Pasta Salad

By boandozzy

1 cup equals 221 calories, 6 g fat (3 g saturated fat), 18 mg cholesterol, 635 mg sodium, 29 g carbohydrate, 5 g fiber, 13 g protein.

Diabetic Exchanges: 1-1/2 starch, 1-1/2 lean meat.

Originally published as Black Bean Pasta Salad in Light & Tasty August/September 2001, p21

Ingredients

• 8 ounces rigatoni or penne pasta
• 1 jar (16 ounces) salsa
• 1 can (15 ounces) black beans, rinsed and drained
• 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
• 1/2 cup chopped green pepper
• 1 small onion, chopped
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Details

Servings 9
Preparation time 15mins
Adapted from tasteofhome.com

Preparation

Step 1

Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes before serving. Yield: 9 servings.