Pasta and bean salad

1 (15 ounce) can kidney beans, drained
2 cups cooked pasta, rotini type
1 cup chopped vegetables such as: red and green pepper, celery or onion
1 tablespoon dried parsley
3 tablespoons freshly grated parmesan cheese
1/4 cup light or low calorie salad dressing or mayonnaise

Toss all ingredients together with dressing.

Makes 4 servings.

Nutritional values per serving

Calories: 242
Fat: 4 gm
Saturated Fat: 1 gm
Cholesterol: 3 mg
Carbohydrate: 39 gm
Fiber: 8 gm
Protein: 12 gm
Sodium: 500 mg

Reprinted with permission from KP Healthy Cruisine
Source: Good Housekeeping Magazine
Reviewed by: Sue Heikkinen, MS, RD, CDE
Last updated: May 24, 2006