Recipe: Pasta and Beans on Greens

PASTA AND BEANS ON GREENS

4 ounces any shell-shaped pasta, uncooked
FOR THE DRESSING:
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 clove garlic, crushed
1 teaspoon oregano
pepper (to taste)
FOR THE GREENS:
6 cups mixed salad greens, lettuce, spinach, etc.
FOR THE BEAN MIXTURE:
1/2 cup canned kidney beans, drained, rinsed
1/2 cup canned white beans, drained, rinsed
1/2 cup canned pinto beans, drained, rinsed
4 fresh plum tomatoes, chopped
1 stalk celery, chopped
1/4 cup sliced black olives
5 ounces frozen chopped spinach, thawed and squeezed dry
1/4 cup freshly grated Parmesan cheese

Cook pasta according to package directions.

Mix oil, vinegar, garlic, oregano and pepper for dressing. Toss greens with 1 tablespoon of dressing; arrange 1 cup greens on each plate.

Combine the beans and remaining ingredients with dressing.

When pasta is cooked al dente, drain and toss with bean mixture. Serve warm or chilled atop greens.

Serves 6 (1 cup salad plus 1 cup greens per serving.)
Source: Living Healthy magazine of Blue Cross, Blue Shield