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Black Bean Pasta Salad Recipe

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Cooking healthy doesn't mean you have to spend hours in a hot kitchen. Debbie Terenzini-Wilkerson serves a low-fat, fuss-free fiesta at her Lusby, Maryland home by simply combining a refrigerating a few tasty ingredients.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:9 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 9 servings

Ingredients

  • 8 ounces rigatoni or penne pasta
  • 1 jar (16 ounces) salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
  • 1/2 cup chopped green pepper
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 cup: 221 calories, 6g fat (3g saturated fat), 18mg cholesterol, 635mg sodium, 29g carbohydrate (4g sugars, 5g fiber), 13g protein Diabetic Exchanges: 1 starch, 1 lean meat.

Directions

  1. Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes before serving. Yield: 9 servings.
Originally published as Black Bean Pasta Salad in Light & Tasty August/September 2001, p21


Reviews for Black Bean Pasta Salad

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
flipperpie 250186
Reviewed Jul. 7, 2016

"It's a hot evening and I didn't feel much like cooking. Made this bean salad to go with hot dogs on a bun. This salad is easy to make , different from the usual pasta salads and very tasty. It is for certain that I will add this to my collection of pasta salads recipes."

MY REVIEW
ConnieK 55608
Reviewed May. 8, 2011

"This is so easy to make and it's a nice change of pace from the usual mayo based macaroni salad or the Italian dressing based pasta salads. Would definately recommend trying."

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