Photo: Erik Putz
Black beans give this tasty pasta salad an extra boost of protein and fibre.
3 tbsp extra-virgin olive oil
3 tbsp red wine vinegar
2 tbsp red onion, finely chopped
1 1/2 tsp garlic, finely chopped
227 g medium shell pasta
1 cup cooked black beans
1 cup English cucumber, (about half) seeded and chopped
1 cup cherry tomatoes, halved
1/2 yellow pepper, chopped (1/2 cup)
1 tsp salt
freshly ground black pepper
1/2 cup feta cheese, crumbled
1/4 cup Italian parsley, coarsely chopped
Whisk together olive oil and vinegar. Stir in red onion and garlic. Let stand while pasta is cooking.
Cook pasta until al dente according to package directions. Drain and rinse with cold water. Transfer to a bowl. Add black beans, cucumber, tomatoes and yellow pepper. Drizzle with onion mixture and toss to combine. Season with salt and pepper. Add feta and parsley, and toss until incorporated.
Calories 463, Protein 17g, Carbohydrates 61g, Fat 17g, Fibre 7g, Sodium 845mg.
Excellent source of vitamin C.
Originally published in the Today’s Parent September/October 2018 issue. Photo by Erik Putz.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners