Diabetic Bean and Pasta Salad - Summer is hot and so I try to serve as many cool dishes for dinner as I possibly can. We can get well over 100 degree temperature, so the last thing you want is a piping hot dish.
Our family has taken on the tradition of "No Meat Mondays," so I am
always looking for easy delicious vegetarian recipes. The recipe calls
for bow tie pasta which is white pasta. I encourage you to substitute it
for a whole what pasta. You can choose any type of pasta for this
Prep: 14 minutes
Chill: 8 hours ( I didn't, and it turned out fine.)
8 ounced uncooked farfalle (bow tie pasta) - Again, I used a whole wheat pasta instead.
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 pint cherry tomatoes, halved
1 green bell pepper, chopped
1 large lime, cut in half
2 tablespoons chopped fresh cilantro
2 garlic cloves,minced
1 cup fat-free Italian dressing
3 tablespoons grated fresh parmesan cheese
1. Cook pasta accordingly.
2. Place beans, tomatoes, and peppers in a large bowl. Squeeze lime juice over bean mixture. Add cilantro and garlic to the mixture.
3. Drain pasta; add bean mixture. Pour dressing over salad, tossing gently to coat;sprinkle with cheese. Cover and chill for 8 hours.
Yield: 6 (1 1/2 cup servings)
Calories 276, Fat 2.3g, Protein 12.3g, Carbohydrate 51.6g, Fiber 3.5g, Cholesterol 2mg, Sodium 659mg.
Taken From: Delicious Ways To Control Diabetes Quick and Easy Diabetic Recipes.