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Rigatoni and Bean Salad

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Rigatoni and Bean Salad
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1137
calories
Calories
0
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Ingredients

for
4
servings
8 cups
2 cups
Green bean (trimmed)
1 cup
canned chickpeas (drained)
1 cup
canned Pinto Bean (drained)
1 cup
canned Pinto Bean (drained)
2 cups
cherry tomatoes (halved)
2
carrots (peeled and cut into thin strips)
2
scallions (thinly sliced)
2 tablespoons
extra virgin olive oil
1 tablespoon
freshly ground peppers

Preparation steps

1.
Cook the pasta in a large saucepan of salted, boiling water for 8 - 10 minutes until 'al dente. ' Add the green beans to the water 2 - 3 minutes before the pasta is ready.
2.
Drain the pasta and beans and then refresh in iced water.
3.
Drain again and pat dry. Combine with the remaining ingredients in a large mixing bowl, tossing well to coat in the olive oil and lemon juice.
4.
Season to taste with salt and freshly ground black pepper before serving in bowls.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie1,137 kcal(54 %)
Protein41.43 g(42 %)
Fat14.86 g(13 %)
Carbohydrates212.09 g(141 %)
Sugar added0 g(0 %)
Roughage14.09 g(47 %)
Vitamin A769.31 mg(96,164 %)
Vitamin D0 μg(0 %)
Vitamin E1.53 mg(13 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.15 mg(14 %)
Niacin3.62 mg(30 %)
Vitamin B₆0.38 mg(27 %)
Folate248.1 μg(83 %)
Pantothenic acid0.47 mg(8 %)
Biotin3.22 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C21.48 mg(23 %)
Potassium1,647.73 mg(41 %)
Calcium179.47 mg(18 %)
Magnesium83.2 mg(28 %)
Iron10.96 mg(73 %)
Iodine0.15 μg(0 %)
Zinc1.72 mg(22 %)
Saturated fatty acids1.2 g
Cholesterol0 mg
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