Low Fat Black Bean Pasta Salad Vegan Recipes

AZTEC BLACK BEAN SALAD (VEGAN, LOW FAT)

Aztec Black Bean Salad (Vegan, Low Fat) image

From fatfreevegan.com. This salad is lovely and can be made ahead. Add or subtract the chipotles to fit your own taste. I have also replaced the cilantro with Italian parsley when served to someone who hates cilantro and it turned out well.

Provided by VegSocialWorker

Categories Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 (15 ounce) cans black beans, drained and rinsed
1/2 cup finely chopped red onion
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 (10 ounce) bag frozen corn, thawed or 2 cups fresh corn
2 -3 tomatoes, diced or 2 -3 cherry tomatoes, halved
3/4 cup chopped fresh cilantro (optional)
3 tablespoons seasoned rice vinegar
2 tablespoons apple cider or 2 tablespoons distilled vinegar
1 lemons, juice of or 1 lime, juice of
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes or 1 pinch cayenne
1 chipotle chile in adobo, canned in adobo sauce, diced

Steps:

In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.
In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, red pepper flakes, and chipotle. I use a hand held immersion blender for this.
Pour over salad and toss gently to mix.

LOW-FAT BLACK BEAN-PASTA SALAD (VEGAN)

Low-Fat Black Bean-Pasta Salad (Vegan) image

This colorful creation has a lot more flavor and a lot less fat than traditional pasta salad. It's easy to throw together, and with lots of vegetables and vegetarian protein it can be served as a light entree or a hearty side dish, perfect for potlucks, picnics or packed lunches. It can easily be made gluten-free by subbing gluten-free pasta.

Provided by Prose

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

6 ounces whole wheat rotini
1 (15 ounce) can black beans, drained and rinsed
2 ounces sliced black olives, drained and rinsed
1/2 green bell pepper, chopped
2 carrots, grated
1/2 cup green onion, chopped
1 garlic clove, minced
1 fresh jalapeno, minced (or other hot pepper) (optional)
2 tablespoons fresh cilantro or 2 tablespoons fresh parsley, chopped
15 ounces chunky salsa (I like Pace)
1/2 teaspoon lemon pepper

Steps:

Cook the pasta according to the package directions. Drain and rinse with cold water.
In a large bowl, mix the pasta, beans, and veggies.
Toss with salsa and lemon pepper. This can be served immediately, but the flavor is better if it is refrigerated for a few hours or overnight.

VEGETARIAN BLACK BEAN PASTA

Vegetarian Black Bean Pasta image

This was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. -Ashlynn Azar, Beaverton, Oregon

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

9 ounces uncooked whole wheat fettuccine
1 tablespoon olive oil
1-3/4 cups sliced baby portobello mushrooms
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
2 cups fresh baby spinach

Steps:

Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.

Nutrition Facts : Calories 255 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 230mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges

BLACK BEAN PASTA SALAD

Black Bean Pasta Salad image

Cooking healthy doesn't mean you have to spend hours in a hot kitchen. Debbie Terenzini-Wilkerson serves a low-fat, fuss-free fiesta at her Lusby, Maryland home by simply combining a refrigerating a few tasty ingredients.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

8 ounces rigatoni or penne pasta
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
2 cups shredded reduced-fat Mexican cheese blend
1/2 cup chopped green pepper
1 small onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 635mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges

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