Black Bean Pasta

  • Yield 6 servings

This pasta salad is healthy and loaded with protein.


1 large onion, sliced
1 small red bell pepper, cut into strips
8 ounces fresh mushrooms, sliced
2 tablespoons olive oil
1 -- (15-ounce) can black beans, drained, rinsed
1 -- (16-ounce) can whole tomatoes, chopped
1 -- (15 1/2-ounce) can kidney beans
1 1/2 ounces capers, drained
1/4 cup sliced black olives
1/4 teaspoon rosemary
1/4 teaspoon basil
1/4 teaspoon basil
1/4 teaspoon pepper
12 ounces angel hair pasta, cooked, drained


  1. Saute the onion, red pepper, yellow pepper and mushrooms in the olive oil in a skillet over medium-high heat until tender.  Stir in the black beans, undrained tomatoes, undrained kidney beans, capers, black olives, rosemary, basil and pepper.  Bring to a boil; reduce heat.  Simmer for 30 minutes, stirring occasionally.  Spoon over the angel hair pasta on a serving platter.  Garnish with freshly grated fat-free Parmesan cheese and basil leaves.


Recipe reprinted with permission from Saint Thomas Hospital’s A Taste of the Good Life (Nashville, Tn., 1996).



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