1 1/4 c. shell-shaped pasta, dry
1 T. olive oil
2 T. lemon juice
1 garlic clove, minced
1/2 t. oregano
6 c. mixed salad greens
1/2 c. canned kidney beans, drained and rinsed
1/2 c. canned black beans, drained and rinsed
1/2 c. pinto beans, drained and rinsed
4 plum tomatoes, diced
1 stalk celery, diced
1/4 c. sliced black olives
1/2 c. fresh spinach, chopped
1/4 c. soy cheese, fresh and grated
Cook pasta according to package directions. Mix oil, lemon juice, garlic, and oregano for dressing. Toss greens with 1 tablespoon of dressing; arrange 1 cup of greens on each plate. Combine remaining ingredients with dressing. When pasta is cooked, rinse with cold water, drain, and toss with bean mixture. Serves: 8.
Calories per serving: 130; protein: 6 grams; carbohydrate: 19 grams; fat: 4 grams; cholesterol: 2 milligrams; fiber: 3 grams.