Recipe - Pasta Bean Salad

1 pack EDEN Organic Pasta
Sifted Wheat Vegetable
Spirals, Shells, OR
Traditional Japanese Udon
One half pound Pea pods
blanched and chopped
1 bn Green onions, chopped
1 md Red pepper
cut or sliced up into thin strips
30 ounce EDEN Navy Beans
OR any EDEN precooked
canned beans (drained)
4 Cloves garlic
peeled and pressed
1/8 cup EDEN Toasted Sesame Oil
(or up to double amount)
2 tablespoon EDEN Ume Vinegar (or more)

Cook pasta as package directs, al dente, drain and cool. If using udon,
break into thirds and cook as package directs. While noodles are
cooking, bring 3 cups of water to a boil. Blanch pea pods by dropping
into boiling, salted water for 13 minutes. Vegetables should be lightly
cooked, crisp and bright. Drain and rinse with cold water Drain if to
set color. Mix pasta, beans, vegetables, pressed garlic, and red pepper.
Add toasted sesame oil and ume vinegar directly to the salad, mix and
serve.

Prep Time: 10 minutes
Cooking Time: 30 minutes

Per serving: 400 Calories;
6g Fat (140/0 calories from fat); 17g Protein;
71g Carbohydrate; 0mg Cholesterol; 967mg

Copyright 1994 Eden Foods, Inc.
Electronic Format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip