Bean and Pasta Salad with White Bean Dressing

Dressing

½ can (15-ounce size) Great Northern Beans rinsed, drained

½ cup fat-free sour cream

1 tablespoon olive oil

2-3 tablespoons red wine vinegar

2 cloves garlic

1 teaspoon dried oregano leaves

2 tablespoons sliced green onions

Salt and pepper, to taste

Salad

4 ounces tricolor rotini, cooked and cooled to room temperature

1 can (14½ ounces) baby lima beans, rinsed, drained

½ can (15-ounce size) Great Northern beans, rinsed and drained

4.5 ounces frozen artichoke hearts (from a 9 ounce bag), cooked, halved

2 cups cut green beans, cooked

¼ cup sliced red bell peppers

¼ cup pitted black olives,

½ cup (2 ounces) julienne reduced-fat brick cheese

For the dressing: Process the beans, sour cream oil, vinegar, garlic and oregano in a food processor or blender until smooth. Stir in green onions; season to taste with salt and pepper. Refrigerate several hours for flavors to blend. Makes 1½ cups.

For the salad: Combine all ingredients in a bowl. Toss gently with White Bean Dressing.

Serves 10.

Nutrition values per serving: 188 calories (19 percent from fat), 4 g fat (0.8 g saturated), 30.1 g carbohydrates, 9.7 g protein, 3.1 mg cholesterol, 313 mg sodium.

"1,001 Best Low-Fat Recipes" (Agate Publishing, 2015)