Rainbow Pasta Salad

• 8 oz. rainbow pasta
• 1 cup cooked and drained black beans
• 1 cup frozen corn kernels (thawed)
• 1 cup sliced carrots
• ½ cup sliced radishes
• ½ cup sliced green onions
• 1 cup steamed broccoli florets
• 1 tsp. olive oil
• 1 tsp. oregano
• 2 Tbsp. flavored vinegar

1. Cook pasta according to package directions; drain in a colander and rinse with cold water.
2. Allow the pasta to drain more while you prepare the rest of the ingredients.
3. Place all ingredients in a medium-sized mixing bowl. Mix well; refrigerate until ready to serve.

This salad looks great when served on a bed of garden greens.

Makes 4 servings. Serving size: 2 cups

Nutritional analysis per serving:

• Calories 339
• Calories from Fat 27
• Saturated Fat 0g
• Total Fat 3g
• Cholesterol 0mg
• Sodium  32mg
• Total Carbohydrate 67g
• Dietary Fiber 8g
• Protein 13g

Exchanges: 4 breads, 1 vegetable, 1 meat