Three Bean Pasta

• 1 pound Medium or Wide Egg Noodles, uncooked
• 1 15- oz. can kidney beans, rinsed and drained
• 1 15- oz. can chickpeas, rinsed and drained
• 1 cup frozen green beans, thawed
• 1 small red onion, chopped
• 1 red bell pepper, seeds and ribs removed, chopped
• 3 tbsp. Dijon mustard
• 2 tbsp. vegetable oil
• 3 tbsp. red wine vinegar
• 3 tbsp. chopped fresh parsley

Preparation

1 Prepare pasta according to package directions; drain. Rinse under cold water and drain again.
2 In a large bowl, stir together the pasta, kidney beans, chickpeas, green beans, onion and bell pepper
3 In a small bowl, stir together the remaining ingredients.
4 Toss pasta with dressing and serve.

Source: National Pasta Associations