Three Bean Pasta

Three Bean Pasta 1 pound Egg Noodles 15 ounces Kidney Beans, canned -- rinsed and drained 15 ounces Chickpeas, canned -- rinsed and drained 1 cup Frozen Green Beans -- thawed 1 small Red Onion -- chopped 1 medium Red Bell Pepper, chopped 3 tablespoons Dijon Mustard 2 tablespoons Vegetable Oil 3 tablespoons Vinegar 3 tablespoons Chopped Fresh Parsley Prepare pasta according to package directions; drain. Rinse under cold water and drain again. In a large bowl, stir together the pasta, kidney beans, chickpeas, green beans, onion and bell pepper. In a small bowl, stir together the remaining ingredients. Toss pasta with dressing and serve. 1