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White Bean and Fettuccine Salad
1 1/2 cups cooked (1/2 cup dry) or 1 can (15-oz) small white beans, drained
1 cup cooked soba noodles or spinach fettuccine (about 2-oz dry)
1 cup carrots, julienned, cooked until tender crisp
1 cup broccoli florets, cooked until tender-crisp
1/2 green onion, sliced
1/4 cup fresh parsley or basil leaves, minced
sesame seeds
3 Tbsp apple cider vinegar
2 Tbsp reduced sodium soy sauce
1 Tbsp dark sesame oil
1 Tbsp lemon juice
3 Tbsp fat-free mayonnaise
1/8 tsp cayenne pepper
salt and pepper to taste
In a large bowl, combine beans, noodles, carrots, broccoli, green
onion, and parsley or basil. Gently stir in Sesame Dressing. Cover
and marinate overnight in refrigerator. Sprinkle with sesame seeds,
if desired. Bring to room temperature and adjust seasoning to taste
before serving.
Sesame Dressing: In a small bowl or shaker jar, combine ingredients
and mix well.
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Bean Fettucine