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Prep time
15 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
Easy 6 Bean Pasta Salad – Vegan & Gluten Free. Featuring bold summer flavors, including tomatoes & corn, tossed in light dressing. —Limitless Allergies
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Ingredients
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1 cup
6 bean mix
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1 cup
sweet corn
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1
onion, chopped
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2
tomato, chopped
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3 tablespoons
green onion chopped
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1/4 cup
bell peppers, chopped (different colors)
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1/2
cucumber, chopped
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1 cup
green olives, sliced
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1 cup
gluten free shell pasta
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1 teaspoon
salt
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1 teaspoon
cumin
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1 teaspoon
crushed red pepper
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1 tablespoon
brown sugar
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1/2 cup
olive oil
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1/4 cup
lemon juice
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4
garlic cloves, crushed
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1/2 teaspoon
crushed black pepper
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1/2 teaspoon
mustard powder
Directions
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Drain the water of the canned beans and place the beans in a bowl in which you will make the salad. Wash, dry and roughly chop the vegetables.
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Boil the gluten free pasta as per package instructions. Microwave the corn for 2 minutes, then take out stir to mix, put back into the microwave and cook until done. Take out and set aside.
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Once done add everything into the bowl in which you have the beans. Now add all the ingredients under spices. Toss to mix together.
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For the dressing, take a small jar and place all the dressing ingredients in it. Close the lid, and give it a shake to blend. Just before serving, pour the dressing over the salad and mix again.
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