Recipe - Pasta And Beans On Greens

4 ounce Any shellshaped pasta
3 tablespoon Olive oill
2 tablespoon White wine vinegar
1 Clove garlic; crushed
1 teaspoon Oregano
Pepper; to taste
6 cup Mixed salad greens;
lettuce/spinach etc
One half cup Canned kidney beans;
drained/rinsed
One half cup Canned white beans;
drained/rinsed
One half cup Canned pinto beans;
drained/rinsed*
4 Plum tomatoes; chopped
1 Stalk celery; chopped
One fourth cup Sliced black olives
5 ounce Frozen chopped spinach;
thawed/squeezed dry
One fourth cup Parmesan cheese;
(freshgrated)

Cook pasta according to package directions. Mix oil, vinegar, garlic,
oregano and pepper for dressing. Toss greens with 1 tablespoon of dressing;
arrange 1 cupgreens on each plate. Combine remaining ingredients with
dressing. When pasta is cooked al dente, drain and toss with bean mixture.
Serve warm or chilled atop greens. Serves 6. (1 cup salad + 1 cup greens
per serving.) Per serving: 235 calories, 10 g fat MC formatting by
bobbi744@acd.net ICQ#2099532

Recipe by: Living Healthy magazine of Blue Cross, Blue Shield, p. 16

Posted to EATLF Digest by Roberta Banghart bobbi744@acd.net on Jun 24,
1999, converted by MM_Buster v2.0l.