Three-Bean Pasta Salad

• 2 ounces bow tie pasta, uncooked
• 1 (8-ounce) can no-salt-added cut green beans, drained
• 1/4 cup canned garbanzo beans (chickpeas), drained
• 1/4 cup canned no-salt-added kidney beans, drained
• 1/4 cup chopped green pepper
• 1/4 cup chopped sweet red pepper
• 1/4 cup cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon minced garlic
• 1/2 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Combine cooked pasta, green beans, and next 4 ingredients in a bowl; toss well.
2. Combine vinegar and remaining ingredients in a small bowl, stirring well. Pour vinegar mixture over pasta mixture, and toss well. Cover and chill at least 2 hours. Toss gently before serving.

pasta, salt, garbanzo beans, salt, green pepper, sweet red pepper, cider vinegar, sugar, garlic, olive oil, salt, pepper

Taken from www.myrecipes.com/recipe/three-bean-pasta-salad (may not work)