Five-Star, Three-Bean Pasta Salad

Ingredients for salad:

• 1 pound medium or wide egg noodles
• 1 (15 oz) can kidney beans
• 1 (15 oz) can chickpeas
• 1 cup frozen green beans, thawed
• 1 small red onion, chopped
• 1 red bell pepper, seeds and ribs removed, chopped

Ingredients for dressing:

• 3 Tablespoons Dijon mustard
• 2 Tablespoons vegetable oil
• 3 Tablespoons red wine vinegar
• 3 Tablespoons chopped fresh parsley

Directions:

1. Prepare pasta according to package directions; drain, rinse with cold water, drain again.
2. Drain and rinse kidney beans and chickpeas.
3. In a large bowl, stir first six ingredients.
4. Combine ingredients for dressing in a jar with a tight lid for shaking.
5. Toss pasta with dressing and serve.

Yield: 6 servings

Nutritional information per serving:

• Calories 490
• Fat 9 g
• Carb 84 g
• Cholesterol 70 mg
• Sodium 660 mg