• 1 lb. canned dark red kidney beans
• 1 cup wagon wheel pasta, or small elbow macaroni, drained
• 1 cup canned whole kernel corn, drained
• 1/4 cup fresh parsley, chopped
• 1/3 cup olive oil
• 1/4 cup cider vinegar
• 2 Tbs. Dijon mustard
• 2 cloves garlic, crushed
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 tsp. cayenne pepper, optional

Mix beans , pasta, corn, and parsley in a medium-sized bowl. In a smaller bowl, blend oil, vinegar, mustard, garlic, cumin, chili powder, and cayenne pepper. Toss together with bean and pasta mixture. Serve at room temperature. Makes 4 to 6 servings.

Adapted from the Boutique Bean Pot Cookbook by Kathleen Mayes and Sandra Gottfried, 1992, Woodbridge Press. Courtesy American Dry Bean Board.

Per serving: calories 482, fat 20.2g, 37% calories from fat, cholesterol 0mg, protein 15.0g, carbohydrates 63.1g, fiber 12.6g, sugar 5.4g, sodium 198mg, diet points 9.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 4.0, Lean meat: 0.0, Fat: 3.6, Sugar: 0.0, Very lean meat protein: 0.0

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