WHITE BEAN AND FETTUCCINE SALAD
• 1-1/2 cups cooked (1/2 cup dry) or 1 can (15 oz.) small white beans drained
• 1 cup cooked soba noodles or spinach fettuccine (about 2 oz. Dry)
• 1 cup carrots, julienned; cooked until tender-crisp
• 1 cup broccoli florets, cooked until tender-crisp
• 1/2 green onions, sliced
• 1/4 cup fresh parsley or basil leaves, minced
Sesame Dressing:
• 3 Tbsp. apple cider vinegar
• 2 Tbsp. reduced sodium soy sauce
• 1 Tbsp. dark sesame oil
• 1 Tbsp. lemon juice
• 3 Tbsp. fat-free mayonnaise
• 1/8 tsp. cayenne pepper
• salt and pepper to taste
In a large bowl, combine beans, noodles, carrots, broccoli, green onion and parsley or basil.
Gently stir in Sesame Dressing**.
Cover and marinate overnight in refrigerator.
Sprinkle with sesame seeds, if desired.
Bring to room temperature and adjust seasoning to taste before serving.
**Sesame Dressing:
In a small bowl or shaker jar, combine all ingredients and mix well.
Nutritional Analysis Per Serving: Calories, 211; Fat, 4g; Cholesterol, 12 mg; Fiber, 7g; Sodium, 471 mg; percent calories from fat, 19%.
Recipe provided by the California Dry Bean Advisory Board.
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