Summer is the season for BBQs, cookouts and family gatherings. This is the perfect side to bring. It is easy to prepare and can serve a lot of people. It packs a protein punch if using protein pasta or swap for whole wheat or even gluten free. Pair with grilled chicken, salmon or shrimp.
Ingredients
- 2 cups, canned low sodium corn, drained and rinsed
- 1.5 cups canned chickpeas, drained and rinsed
- ½ pound cooked high protein pasta or whole wheat
- 1 cup 0% milk fat cottage cheese (blended)
- 1 tbsp lime juice
- 2 green onion stalks
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pepper
Dietitian Tip
Cook pasta night before or a few hours before making salad to ensure its cooled before assembling. This saves time. It even starts the process of making it a resistant starch.
Directions
- Boil water according to box directions
- Drain and rinse corn and chickpeas. Add to large bowl
- Wash and chop green onion
- Add cottage cheese, lime juice and seasonings to blender. Blend until smooth
- Once pasta is cooked, let cool
- Add pasta to bowl with beans and corn. Pour cottage cheese mixture to ingredients.
- Add green onion to garnish and enjoy!
Yield: 5 servings
Nutrition Facts
310 Calories; 4 fat (0.5 g Saturated Fat; 0 g Trans Fat); 5 mg Cholesterol; 240 mg Sodium; 52g Carbohydrate (8 g Fiber, 8g Sugar, 1g Added Sugar); 21 g Protein; 0% Daily Value (DV) Vitamin D; 10% DV Calcium; 20% DV Iron; 15% DV Potassium