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Three Bean Pasta
1 pound Medium or Wide Egg Noodles, uncooked
15 ounces Kidney Beans, rinsed and drained
15 ounces Chickpeas, canned, rinsed and drained
1 cup Green Beans, frozen, thawed
1 small Red Onion, chopped
1 Red Bell Pepper, chopped
3 tablespoons Dijon Mustard
2 tablespoons Vegetable Oil
3 tablespoons Red Wine Vinegar
3 tablespoons Parsley, chopped
Prepare pasta according to package directions; drain. Rinse under
cold water and drain again. In a large bowl, stir together the pasta,
kidney beans, chickpeas, green beans, onion and bell pepper.
In a small bowl, stir together the remaining
ingredients. Toss pasta with dressing and serve.
  
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