Konjac Noodle Bean Salad

Around 160 Calories per serving

Salad
2 9oz bags of Konjac Noodle Angel Hair Shirataki Pasta
1 can of garbanzo beans
1 can of kidney beans
1 ½ cups celery with leaves, minced
3 medium tomatoes
1 cup fresh parsley chopped
24 ounces water packed artichokes quartered
½ cup pitted Kalamata olives, sliced in half

Dressing
4-6 tsp Extra Virgin Olive Oil
1/3 cup fresh lemon juice
¼ cup Eden Organic Brown Mustard
1tsp sea salt
1/3 cup fresh basil, chopped

1.  Empty Konjac Noodles into colander and drain water that they are packed in.
Boil for one minute, drain, pat dry with a small hand towel. Place noodles in bowl
with beans, celery, tomatoes, parsley, artichokes and olives.

2 To prepare the dressing, place all ingredients into blender and pulse several
seconds. Pour dressing over salad and toss to mix. Serve as is or chill 1 hour before serving.

3. Season with salt and freshly ground pepper to taste.