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Once a Week Kitchen - How to Make Bean & Pasta Salad

Unique cookery system tried and tested by the author over many years. Easy, economical and nutritious cooking which converts easily to ready meals.
  Cooked whole wheat pasta 1 Cup (16 tbs)
  Canned red kidney beans 400 Gram, rinsed and drained
  Canned cannelini beans 300 Gram, rinsed and drained
  Canned sweet corn 100 Gram
  Spring onions 1⁄3 Cup (4.8 tbs), finely chopped
  Radish 10 , finely chopped
  Chive 1 Tablespoon, finely chopped
  Parsley 1 Tablespoon, finely chopped
  Greek style yogurt 1⁄2 Cup (8 tbs)
  Horseradish sauce 1⁄2 Tablespoon

1. In a bowl, mix greek style yogurt with horseradish sauce, set aside.

2. In a large bowl, place pasta, beans, sweet corn, spring onions, radishes, add yogurt - horseradish sauce mixture, mix well. Season with chive and parsley.

3. Serve with your choice of bread or just like that.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
If you are on a low fat diet, you must have a salad in the fridge on which you can snack on when you get the hunger cravings. This hearty bean and pasta salad has everything, is high in fiber and proteins and low in calories and fat and ideal to satisfy even the hungriest person! It is easy, economical and nutritious and just the right meal for those watching their weight.

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Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 440 Calories from Fat 44

% Daily Value*

Total Fat 5 g8.2%

Saturated Fat 0.16 g0.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 343.9 mg14.3%

Total Carbohydrates 85 g28.5%

Dietary Fiber 17.7 g70.8%

Sugars 4.4 g

Protein 22 g43.6%

Vitamin A 10.9% Vitamin C 24.5%

Calcium 9.1% Iron 25.2%

*Based on a 2000 Calorie diet


Once A Week Kitchen - How To Make Bean & Pasta Salad Recipe Video