Bean & Pasta Salad

  

Ingredients

4 ounces whole-wheat fusilli

2 tbsp extra-virgin olive oil

1 tbsp lemon juice

1 tbsp red-wine vinegar

1 tsp dried oregano

¼ tsp ground pepper 

⅛ tsp salt 

½ cup rinsed canned no-salt-added kidney beans

½ cup rinsed canned no-salt-added chickpeas 

½ cup halved grape tomatoes

½ cup chopped English cucumber (about ¼ cucumber)

½ cup diced bell pepper (about ½ medium pepper) 

½ cup diced red onion (about ½ medium onion)

½ cup crumbled feta cheese

 Preparations

Bring a large pot of water to a boil. Add 4 ounces pasta; cook according to package instructions. Drain and rinse under cold water.

Whisk 2 tablespoons oil, 1 tablespoon lemon juice, 1 tablespoon vinegar, 1 teaspoon oregano, ¼ teaspoon pepper and ⅛ teaspoon salt in a large bowl. Add ½ cup kidney beans, ½ cup chickpeas, ½ cup tomatoes, ½ cup cucumber, ½ cup bell pepper and ½ cup onion; mix until combined. 

Add the pasta to the bowl; mix until evenly distributed. Fold in ½ cup feta. 

 

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