2002 Black Bean Pasta Salad

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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

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  • 9
  • 15 mins

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

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.

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