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Pasta and Pinto Bean Salad

2 medium green bell peppers, chopped
3/4 cup chopped onion
1 teaspoon minced garlic
1/2 to 1 small jalapeño chili, seeds and veins discarded, finely chopped
1 teaspoon cumin seeds
1 tablespoon vegetable oil
8 ounces fettuccine, cooked
1 can (15 ounces) Pinto beans or Black beans or 1 1/2 cups cooked dry-packaged Pinto beans or Black beans, rinsed, drained
2 cups diced tomatoes
1/2 cup chopped cilantro
1/4 cup fat-free Caesar-style Italian dressing
1 1/2 cups garlic or herb croutons
Salt

1. In large skillet, sauté bell peppers, onion, garlic, jalapeño and cumin seeds in oil, covered, until tender, about 8-10 minutes.
2. Combine fettuccine, cooked vegetables, beans and tomatoes in large bowl; add cilantro and Italian dressing and toss. Season to taste with salt and pepper; refrigerate until chilled, about 1 hour. Add croutons and toss just before serving.

Makes 4 main-dish servings or 8 side-dish servings.

TIPS: If desired, 8 to 12 ounces cooked cubed chicken or turkey breast may be added.

Nutrient Information Per serving: Calories 406; Fat 9g; % Calories from Fat 20; Carbohydrate 68g; Folate 101mcg; Sodium 939mg; Protein 16g; Dietary Fiber 3g; Cholesterol 0mg

Recipe provided courtesy of The Bean Education & Awareness Network.

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