Vegan Mexican 3 Bean Pasta Salad
This Mexican 3 bean pasta salad is a delicious change from a classic pasta salad.
Servings: 8 -10 as a side
Calories: 280kcal
Ingredients
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can kindey beans rinsed and drained
- 1 15 oz can garbonzo beans rinsed and drained
- 1 15 oz can corn drained
- ¼ cup olive oil
- ¼ cup red-wine vinegar
- 3 TB lemon juice
- 1.5 teaspoon salt
- 2 cloves garlic minced
- 1 TB chili powder
- 1 TB cumin ground
- 1 teaspoon oregano dried
- ¼ cup green onion
- ¼ cup cilantro chopped
- ¼ cup green pepper chopped *optional
- 1 cup macaroni noodles dry
Instructions
- Cook your 1 cup of dry macaroni noodles on the stove according to the package directions (mine took 7 minutes), strain, and set aside.
- Get a large bowl, add your oil, red-wine vinegar, lemon juice, salt, garlic, cilantro, chili, cumin, oregano, green onions, and pepper; if using, stir. Then add the rinsed and strained three-bean mixture and your now cooked noodles. Stir until combined well and put in the fridge for 1-2 hours for the flavors to blend. Overnight is best for flavors, but it's still good the same day.
Notes
See blog post for recipe Q&A
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 46g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 1147mg | Fiber: 10g | Sugar: 11g