Low-Fat Black Bean-Pasta Salad (Vegan)

1. Cook the pasta according to the package directions. Drain and rinse with cold water.

2. In a large bowl, mix the pasta, beans, and veggies.

3. Toss with salsa and lemon pepper. This can be served immediately, but the flavor is better if it is refrigerated for a few hours or overnight.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	5.9951 g
Protein	99.9948 g
Carbohydrates	212.5672 g
Energy	1278.8153 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8577 g
Water	497.8662 g
Aspartic acid	8.1727 g
Calcium, Ca	693.7561 mg
Lutein + zeaxanthin	1026.1612 g
Fiber, total dietary	54.3475 g
Fatty acids, total saturated 22:0	0.0009 g
Carotene, beta	22171.9062 g
Niacin	10.741 mg
Vitamin A, RAE	2273.5475 g
Arginine	4.1643 g
Riboflavin	1.0052 mg
Tocopherol, beta	0.0352 mg
Fatty acids, total polyunsaturated 15:0	0.0007 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0103 g
Glutamic acid	10.6079 g
Stigmasterol	0.06 mg
Sodium, Na	589.6215 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0315 g
Total lipid (fat)	5.9951 g
Manganese, Mn	3.5666 mg
Fructose	2.3085 g
Proline	2.8269 g
Fatty acids, total saturated 16:0	1.2772 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0188 g
Sucrose	9.2472 g
Choline, total	329.0558 mg
Sugars, total	19.9677 g
Serine	3.5816 g
Fatty acids, total saturated 10:0	0.0045 g
Fatty acids, total saturated 18:0	0.1359 g
Fatty acids, total saturated 20:4 undifferentiated	0.0884 g
Vitamin B-6	1.5673 mg
Selenium, Se	38.9758 g
Ash	16.1897 g
Fatty acids, total saturated 18:1 undifferentiated	0.5359 g
Pantothenic acid	3.4681 mg
Phenylalanine	3.5742 g
Beta-sitosterol	0.04 mg
Copper, Cu	3.0134 mg
Betaine	1.024 mg
Thiamin	3.0179 mg
Retinol	51 g
Methionine	1.0051 g
Iron, Fe	18.9549 mg
Carbohydrate, by difference	212.5672 g
Phosphorus, P	1442.9406 mg
Folate, total	1416.5631 g
Tocopherol, gamma	0.0028 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0391 g
Lycopene	2.56 g
Alanine	2.9463 g
Cholesterol	85 mg
Valine	3.4928 g
Fatty acids, total saturated 18:2 undifferentiated	1.4434 g
Glycine	2.5963 g
Carotene, alpha	8905.6088 g
Glucose (dextrose)	2.1758 g
Fatty acids, total saturated 14:0	0.0109 g
Zinc, Zn	13.1169 mg
Isoleucine	2.9944 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.0013 g
Fatty acids, total polyunsaturated	2.5063 g
Fatty acids, total saturated 14:1	0.0007 g
Leucine	5.3139 g
Tocotrienol, alpha	0.0267 mg
Vitamin A, IU	44690.2428 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0204 g
Folate, DFE	1416.5631 g
Tryptophan	0.7843 g
Vitamin C, total ascorbic acid	51.7772 mg
Phytosterols	0.1 mg
Fatty acids, total polyunsaturated 16:1 c	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0078 g
Fatty acids, total saturated 20:0	0.0009 g
Starch	3.6608 g
Tyrosine	1.8913 g
Vitamin B-12	1.7 g
Vitamin K (phylloquinone)	113.028 g
Fatty acids, total saturated	1.4337 g
Histidine	1.8635 g
Fatty acids, total monounsaturated	0.5702 g
Threonine	3.1557 g
Folate, food	1416.5631 g
Fatty acids, total polyunsaturated 17:0	0.0005 g
Fatty acids, total polyunsaturated 24:0	0.0007 g
Cryptoxanthin, beta	9.9462 g
Vitamin E (alpha-tocopherol)	3.4788 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0561 g
Magnesium, Mg	572.6551 mg
Lysine	4.6024 g
Potassium, K	5694.9533 mg
Cystine	0.9077 g
Fluoride, F	8.192 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	2	104.96	24.5248	0.6144
cilantro	2 tablespoons	0.46	0.0734	0.0104
Garlic Clove	1	4.47	0.9918	0.015
Green Onion	0.5 cup	9.585	2.0377	0.1668
green bell pepper	0.5	14.595	3.197	0.1876
jalapeno pepper	1	1.6312	0.3656	0.0208
black olive	2 ounces	151.3	0	0.85
black bean	1 can	991.8141	181.3769	4.1301
lemon pepper	0.5 teaspoon	151.3	0	0.85
chunky salsa	15 ounces	0.46	0.0734	0.0104
wheat rotini	6 ounces	151.3	0	0.85