Serves: 4 | Preparation: 30 minutes


  • 300 g green beans, ends trimmed, cut into 3 cm pieces
  • 200 g spiral or bowtie pasta (3 cups cooked)
  • 1 x 420 g can no-added-salt corn kernels, drained
  • 1 x 420 g can no-added-salt four bean mix, drained
  • 250 g punnet cherry tomatoes, halved
  • 1 medium red capsicum, seeded and cut into thin 3cm strips
  • ½ red onion, peeled and finely chopped
  • ½ cup drained fat-free semi-sundried tomatoes, chopped
  • ½ cup flat-leaf parsley, finely chopped
  • ½ cup basil leaves, shredded
  • 1 ½ tablespoons Dijon mustard
  • ½ tablespoon honey
  • ½ tablespoon white vinegar or white wine vinegar
  • ½ tablespoon water


  • Bring a medium-sized saucepan of water to the boil. Add beans and simmer for 2 minutes until they are bright green. Remove beans with a slotted spoon and refresh under cold water. Drain well and add to a large serving bowl with drained beans and remaining salad ingredients.
  • Alternatively cook beans in the microwave on high (100%) for 2 minutes with a tablespoon of water in a microwave-safe bowl.
  • Add pasta to the boiling water and cook according to packet directions until just tender.
  • In a small jug, mix together dressing ingredients then pour over salad. Toss until well combined. Serve immediately or enjoy cold the next day.


  • Replace tinned corn with kernels removed from 1 fresh cob which has been steamed or microwaved on high (100% power) for 3 minutes.
  • Add a small chopped avocado just before serving.

Recipe © State of Western Australia (Healthy WA).