Date: Mon, 13 Sep 93 08:34:00 PDT
From: diana hayes (ECZ5DLH@MVS.OAC.UCLA.EDU)
While in the kitchen trying to come up with an quick and easy recipe
that I cou ld have at work at lunch and would keep for a week in the
frig., this is what I came up with:
Three Bean Pasta Salad
1 can kidney beans
1 can garbonzo beans
1 can black beans
1/2 package of rainbow pasta
1 bunch of green onions or red onion
1/2 green or red pepper
brocolli florets (whatever about you desire)
2 carrots
1/2 bunch raddishes
Drain and rinse the beans in a collander and dump in a bowl. Boil the
pasta. When done drain water and rinse with cold water. Add to bowl
with beans. Chop the veggies and also add to bowl. I then sprinkle
with Spice Islands seasoning (Mrs. Dash or any other type of salt
substitute would work). But this part is optional. I then pour over
this mixture about 1/2 or less bottle of Trader Joe's Fatfree No Oil
Dill and Garlic Dressing. Place the bowl in the Frig. for at lea st an
hour before serving.
Other variations on the veggies are: peas, string beans, caulaflower,
celery, cucumbers etc. Probably a variety of combinations are
possible.
Each week when I make this the selection a veggies changes, depending
on what I have in the frig.
I think this would also work for a potluck at the Office or at other
functions when your at a loss on what to take. Also as a backup in
case the choices at the potluck may be limited in terms of fatfree
and vegetarian.
kwvegan vegan