• Anna Johnson

Three Bean PASTA Salad!

Sick of regular 'ol pasta salad? How about the annual three-bean salad? Not feeling "the usuals" this year? Yeah, me either...so here's my Three Bean PASTA Salad to save the day! Packed with protein, fiber, and OBVIOUSLY flavor, this delicious salad adds a unique twist to the traditional pasta salad. And it's just as easy (and WAY healthier). So what are you waiting for...ready, set, SERVE! 

Three-Bean Pasta Salad!


  1. 1 box Explore Cuisine 100% Organic Black Bean Pasta Noodles

  2. 1 can garbanzo beans, drained and rinsed

  3. 1 cup fresh or frozen lima beans, steamed

  4. 2/3 cup sliced cherry tomatoes

  5. 1/4 cup fresh cilantro, chopped

  6. 2 T Bragg’s Organic Apple Cider Vinegar

  7. 1/2 cup golden corn kernels, steamed

  8. Salt, to taste

  9. Anna’s Organics “Sour CreamLESS” for topping (optional, but recommended!)


  1. Gently break pasta noodles into thirds—noodles should now be about 2” long.

  2. Cook noodles according to package instructions. Drain and set aside. 

  3. Combine garbanzo beans, steamed lima beans, sliced tomatoes, chopped cilantro, and steamed corn kernels and toss to thoroughly incorporate ingredients. 

  4. Add drained pasta, along with apple cider vinegar and salt, to taste. Mix well. 

  5. Cover and refrigerate at least 1 hour. Serve chilled, garnished with Anna’s Organics Vegan Sour CreamLESS and extra cilantro, if desired. 

  6. Enjoy!

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