300 g green beans, ends trimmed, cut into 3cm pieces
200 g spiral or bowtie pasta (3 cups cooked)
420 g can reduced-salt corn kernels, drained
420 g can no-added-salt four bean mix, drained
250 g punnet cherry tomatoes, halved
1 medium red capsicum, seeded and cut into 2-3cm pieces
1/2 red onion, peeled and finely chopped
1/2 cup fat-free semi-sundried tomatoes, drained and chopped
1/2 cup flat leaf parsley, finely chopped
1/2 cup basil leaves, shredded
For the dressing:
1 1/2 tbs Dijon mustard
1/2 tbs honey
1/2 tbs white vinegar
1/2 tbs water
Bring a medium-sized saucepan of water to the boil. Add beans and simmer for 2 minutes until they are bright green. Remove beans with a slotted spoon and refresh under cold water. Alternatively cook beans in the microwave on HIGH (100%) for 2 minutes with a tablespoon of water in a microwave-safe bowl.
Add pasta to the boiling water and cook according to packet directions until just tender.
Drain well and add to a large serving bowl with drained beans and remaining salad ingredients.
In a small jug, mix together dressing ingredients then pour over salad. Toss until well combined.
Serve immediately or enjoy cold the next day.
Replace tinned corn with kernels removed from 1 fresh cob which has been steamed or microwaved on HIGH (100% power) for 3 minutes.
Add a small chopped avocado just before serving.
Recipe, image and nutrition information reproduced with permission from LiveLighter.