Three-Bean Pasta Salad | Everyday Food with Sarah Carey





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Published on May 25, 2012

It's finally warm here in New York. I feel like celebrating! What better way to pay homage to summer than by packing a picnic? Today I'm making a classic three-bean pasta salad to take along with me. Sure, I could likely buy one pre-prepared, but I prefer to make it myself so I can control the flavor balance. (I often find premade bean salads just a tad too sweet.)

Sarah's Tip of the Day:
Planning your own picnic? Bring along my bean salad. It's as easy as it is delicious!

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Recipe Ingredients:
Salt and pepper
6 ounces small pasta shells
3/4 pound green beans, trimmed and cut into thirds
2 tablespoons Dijon mustard
1/3 cup red-wine vinegar
2 tablespoons honey
1/2 cup extra-virgin olive oil
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (15.5 ounces) chickpeas, rinsed and drained
4 scallions (white parts only), thinly sliced
5 stalks celery, thinly sliced

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Nutritional Information:
Per serv: 348 cal; 15 g fat; 9 g protein; 46 g carb; 8 g fiber

More Salad Recipes: http://full.sc/PeTMV1

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Three-Bean Pasta Salad | Everyday Food with Sarah Carey


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