Pasta and Mung Bean Salad

Course : Salads
Serves: 4
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2 ounces mung beans
4 ounces pasta shells
4 ounces low-fat cottage cheese
4 tablespoons fat-free French dressing
2 medium spring onions -- chopped
2 ounces mushrooms -- chopped
2 Sticks celery -- chopped
1 bunch radishes -- sliced
1 medium red pepper de-seeded and chopped
2 ounces sweetcorn
1 package unlimited amount of salad leaves
1 teaspoon freshly ground black pepper

Preparation / Directions:

Soak mung beans overnight in cold water. Rinse them thoroughly, place in a pan and cover with water. Bring to the boil, cover and cook for 10 mins, then lower heat and simmer for 20-25 mins until tender. Drain well. Cook pasta in boiling water for 8-12 mins, then rinse in cold water. Meanwhile, make the dressing: liquidise or sieve cottage cheese and mix with the French dressing. Put beans, pasta and vegetables in a salad bowl, season and pour cottage cheese dressing over. Serve with tomato salad.


Nutritional Information:

163 Calories (kcal); 1g Total Fat; (3% calories from fat); 8g Protein; 32g Carbohydrate; 0mg Cholesterol; 23mg Sodium

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