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Mexicalli Pasta Salad
Heart Smart p.89
Fiber-rich meals contribute so much to a healthy lifestyle, but many people believe that high-fiber meals can't also be tasty. This slightly spicy side dish I created in response to a readers's request delivers so much flavor and fiber "bang" for the calorie "buck," you'll want to serve it all the time.
1 1/2 cups cold cooked rotini pasta, rinsed and drained
10 ounces (one 16-ounce can) red kidney beans, rinsed and drained
1/3 cup Kraft Fat-Free French Dressing
1 1/2 teaspoon chili seasoning
1 teaspoon dried parsley flakes
In a medium bowl, combine rotini pasta and kidney beans. Add French dressing, chili seasoning, and parsley flakes. Mix well to combine. Cover and refrigerate for at least 1 hour. Gently stir again just before serving.
Hint: 1 full cup uncooked rotini usually cooks to about 1 1/2 cups.
Serves 4 (3/4 cup) - each serving equals:
HE: 1 1/4 Pr, 3/4 Ve, 1 Br, 1/4 Sl, 13 Opt. Cal.
160 cal, 0g Fa, 6g Pr, 34g carb, 200mg So, 22mg Ca, 5g Fi
Diabetic: 2 starch, 1 meat
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