Pasta-Bean Salad Recipe
Ingredients
| Cooked drained macaroni | 2 Cup (32 tbs) | |
| Canned red kidney beans | 15 Ounce, drained, rinsed | |
| Frozen peas | 1 Cup (16 tbs), thawed, drained | |
| Diced carrots | 1 Cup (16 tbs) | |
| Mayonnaise | 1⁄2 Cup (8 tbs) | |
| Chopped parsley | 1⁄4 Cup (4 tbs) | |
| Grated parmesan cheese | 1⁄4 Cup (4 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Garlic | 1 Clove (5 gm), pressed | |
| Dried basil | 1 Teaspoon | |
| Lettuce leaves | 4 |
Nutrition Facts
Serving size
Calories 478 Calories from Fat 226
% Daily Value*
Total Fat 25 g38.7%
Saturated Fat 3.5 g17.7%
Trans Fat 0 g
Cholesterol 26.5 mg8.8%
Sodium 583.7 mg24.3%
Total Carbohydrates 49 g16.4%
Dietary Fiber 10.1 g40.6%
Sugars 5.9 g
Protein 15 g30.3%
Vitamin A 141.6% Vitamin C 29.9%
Calcium 16.6% Iron 15.4%
*Based on a 2000 Calorie diet
Directions
Combine mayonnaise, parsley, cheese, lemon juice, garlic, and basil, mixing well; add to macaroni mixture, tossing gently to coat.
Cover and chill 2 hours.
Serve on lettuce leaves, if desired.
Chef
