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Name: Bow Ties with Black Bean Salsa And Cherry Tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 15 oz Canned black beans rinsed; 1/4 ts Salt or to taste; 1 1/2 ts Ground cumin; 1 1/2 tb Fresh lime juice; Freshly ground black pepper; 8 Cherry tomatoes cut into; 2 tb Fresh Cilantro chopped; 8 oz Bow ties or elbows; uncooked; 2 tb Olive oil or vegetable oil; 1 bn Scallions Trimmed and thinly sliced

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INGREDIENTS

15 oz Canned black beans ; rinsed
1/4 ts Salt ; or to taste
1 1/2 ts Ground cumin
1 1/2 tb Fresh lime juice
Freshly ground black pepper
8 Cherry tomatoes ; cut into
2 tb Fresh Cilantro ; chopped
8 oz Bow ties ; or elbows; uncooked
2 tb Olive oil ; or vegetable oil
1 bn Scallions ; Trimmed and thinly sliced

Servings

INSTRUCTIONS

Prepare the pasta according to the package directions. While the pasta is cooking, heat the oil in a medium saucepan over medium heat. Add the scallions and cumin and cook for 2 minutes. Remove from the heat and stir in the lime juice. Add the beans, salt, and pepper and toss. (The salsa can be made and refrigerated up to one day in advance.) Just before draining the pasta, measure 1/2 cup of the cooking liquid and pour it into the salsa. Drain the pasta, return it to the pot, and add the salsa. Cook over medium heat until the sauce is boiling and thick enough to lightly coat the pasta. Remove from the heat and gently stir in the tomatoes and cilantro. Serves 4. PER SERVING (recipe made using 1/2 tsp.salt) Calories: 370, Total Fat 8 grams, Saturated Fat 1 gram, Fiber 8 grams, Sodium: 460 mg, Cholesterol: 0 mg, Carbohydrate: 61 grams, Protein: 13 grams Nutrition Action Healthletter, April 1999 Recipe by: The National Pasta Association

NOTES

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Bow Ties with Black Bean Salsa And Cherry Tomatoes

15 oz Canned black beans rinsed
1/4 ts Salt or to taste
1 1/2 ts Ground cumin
1 1/2 tb Fresh lime juice
 Freshly ground black pepper
8 Cherry tomatoes cut into
2 tb Fresh Cilantro chopped
8 oz Bow ties or elbows; uncooked
2 tb Olive oil or vegetable oil
1 bn Scallions Trimmed and thinly sliced

Prepare the pasta according to the package directions. While the  pasta is cooking, heat the oil in a medium saucepan over medium heat.  Add the scallions and cumin and cook for 2 minutes. Remove from the  heat and stir in the lime juice. Add the beans, salt, and pepper and  toss. (The salsa can be made and refrigerated up to one day in  advance.)    Just before draining the pasta, measure 1/2 cup of the cooking liquid  and pour it into the salsa. Drain the pasta, return it to the pot,  and add the salsa. Cook over medium heat until the sauce is boiling  and thick enough to lightly coat the pasta. Remove from the heat and  gently stir in the tomatoes and cilantro. Serves 4.    PER SERVING (recipe made using 1/2 tsp.salt) Calories: 370, Total Fat  8 grams, Saturated Fat 1 gram, Fiber 8 grams, Sodium: 460 mg,  Cholesterol: 0 mg, Carbohydrate: 61 grams, Protein: 13 grams    Nutrition Action Healthletter, April 1999    Recipe by: The National Pasta Association

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Nutrition

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Serving Size: 1 Serving (453g)
Recipe Makes: 4

Calories: 379
Calories from Fat: 41 (11%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 1.2g
Cholesterol 40.9mg		13 %
Sodium 40.2mg		1 %
Potassium 1227.4mg		32 %
Total Carbohydrate 69g		20 %
	Dietary Fiber 13.4g	54 %
	Sugars, other 55.5g
Protein 18.9g		27 %
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.

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Calories per serving: 379

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