2 cups sugar snap peas
1 can (15.5 oz.) red kidney beans
1 can (15.5 oz.) white kidney (cannelli) beans
1 small Vidalia onion
2 tbs. olive oil
2 tbs. balsamic vinegar
Trim ends from peas and lightly steam them. Drain the peas and let them cool; cut in half. Drain and rinse the red and white kidney beans. Combine them with the sugar snap peas. Chop or thinly slice the Vidalia onion and add to the peas and beans. Add the olive oil and balsamic vinegar and stir to blend. Refrigerate for a few hours before serving. Makes 8 servings, 4 points each.
6 oz. tri-colored rotini
1 can (14 oz.) quartered artichoke hearts, drained
1 can (2.5 oz.) sliced ripe olives, drained and rinsed
1 red bell pepper, chopped or thinly sliced
1 small onion, finely chopped
2 tsp. dried basil leaves
1 clove garlic, finely minced
1/2 tsp. salt
1/2 tsp. black pepper
3 tbs. cider vinegar
1 tbs. olive oil
Cook rotini according to package directions, omitting any salt and oil. In a medium mixing bowl, combine artichokes, olives, red pepper, onion, basil, garlic, salt and pepper. Set aside.
Drain the cooked pasta and rinse with cold running water to cool completely. Drain well. Add to the artichoke mixture and toss to blend. Add the vinegar and olive oil and serve. Makes 6 servings, 3 points each.