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Suggest a better descriptionDrain the soaked kidney beans. Cover with fresh water, bring to a boil. Fast boil for 2 or 3 minutes, reduce heat & simmer, partially covered, for 45 to 60 minutes. (Length of cooking time will depend on the freshness of the beans). Drain & set aside. While the beans are cooking, cook the pasta according to package directions, until al dente. Drain & transfer to a large mixing bowl. Add the chopped vegetables, along with the cooked kidney beans, oil, vonegar & herbs. Season with salt & pepper & stir in the salsa. Reduce or increase the amount of salsa according to taste. Mix in the chopped parsley, cover & chill until ready to serve. Recipe by Mark Satterly Posted to MM-Recipes Digest by "John Weber"
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 75 | ||
Calories from Fat: 22 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 70.9mg | 2 % | |
Potassium 94.8mg | 2 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 10.4g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 75
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