Kamut Ditalini And Bean Salad Recipes

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KAMUT DITALINI AND BEAN SALAD



Kamut Ditalini and Bean Salad image

This is from Eden Organics website. A vegetarian friend of mine made this for their dinner, and graciously allowed me to taste test. I told her I wanted the recipe. Definitely a good one for those who are not familiar with vegetarian dishes. It could also be made into a main course by adding diced chicken.

Provided by knitaholic

Categories     Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

12 ounces kamut ditalini
15 ounces garbanzo beans, drained
15 ounces kidney beans, drained
15 ounces great northern beans, drained
1 cup celery, with the leaves, thinly sliced
3 large tomatoes, cut into chunks
1/2 cup fresh basil, chopped
12 ounces water-packed artichoke hearts, drained and quartered
2 tablespoons extra virgin olive oil
1 tablespoon brown mustard
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 tablespoons fresh lemon juice

Steps:

  • Cook pasta according to package directions.
  • Combine remaining ingredients in a mixing bowl.
  • When pasta is done, drain and add to the bowl. Toss to mix.
  • Let stand for 3 to 5 minutes and serve.

Nutrition Facts : Calories 508.5, Fat 7.2, SaturatedFat 1.1, Sodium 788.6, Carbohydrate 91.6, Fiber 16.5, Sugar 5.7, Protein 22.3

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