Pasta Bean Salad

1/2 lb Pea pods -- blanched and chopped

1 bn Green onions, chopped

1 md Red pepper -- sliced into thin strips

30 oz EDEN Navy Beans -OR- any EDEN precooked -canned beans (drained)

4 Cloves garlic -- peeled and pressed

1/8 c EDEN Toasted Sesame Oil -(or up to double amount)

2 tb EDEN Ume Vinegar (or more) Cook pasta as package directs, al dente, drain and cool. If using udon, break into thirds and cook as package directs. While noodles are cooking, bring

3 cups of water to a boil. Blanch pea pods by dropping into boiling, salted water for 1-3 minutes. Vegetables should be lightly cooked, crisp and bright. Drain and rinse with cold water Drain if to set color. Mix pasta, beans, vegetables, pressed garlic, and red pepper. Add toasted sesame oil and ume vinegar directly to the salad, mix and serve. Prep Time:

10 minutes Cooking Time:

30 minutes Per serving:

400 Calories;

6g Fat (140/0 calories from fat);

17g Protein;

71g Carbohydrate;

0mg Cholesterol;