Three Bean Pasta
1 pound Medium or Wide Egg Noodles – uncooked
1 15-ounce can kidney beans – rinsed and drained
1 15-ounce can chickpeas – rinsed and drained
1 cup frozen green beans – thawed
1 small red onion – chopped
1 red bell pepper – seeds and ribs removed, chopped
3 tablespoons Dijon mustard
2 tablespoons vegetable oil
3 tablespoons red wine vinegar
3 tablespoons chopped fresh parsley
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.