Wagon Train Bean Salad

Prep: 10 min, Cook: 5 min.

1 lb. canned dark red kidney beans
1 cup wagon wheel pasta, or small elbow macaroni, drained
1 cup canned whole kernel corn, drained
1/4 cup fresh parsley, chopped
1/3 cup olive oil
1/4 cup cider vinegar
2 Tbs. Dijon mustard
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. cayenne pepper, optional

Mix beans , pasta, corn, and parsley in a medium-sized bowl. In a smaller
bowl, blend oil, vinegar, mustard, garlic, cumin, chili powder, and
cayenne pepper. Toss together with bean and pasta mixture. Serve at room
temperature. Makes 4 to 6 servings.

Per serving: calories 421, fat 20.0g, 41% calories from fat, cholesterol
0mg, protein 12.9g, carbohydrates 50.8g, fiber 12.2g, sugar 5.5g, sodium
197mg, diet points 8.2. Dietary Exchanges: Milk: 0.0, Vegetable: 0.1,
Fruit: 0.0, Bread: 6.2, Lean meat: 0.0, Fat: 3.6, Sugar: 0.0, Very lean
meat protein: 0.0


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