Healthy Pasta Salad With Corn And Sprouts - cooking recipe

Ingredients

3 ounces pasta (The shell-shaped ones work best)
1 1/2 cups water
1/3 cup fresh corn kernels or 1/3 cup frozen corn kernels
1/4 cup dried lima beans, , sprouted (, or any other white beans)
1/4 cup mung bean sprouts
3/4 cup water
2 medium tomatoes, chopped
1 spring onion, bulb of,cut into thin rings
1 teaspoon dried basil
1 teaspoon red chili pepper flakes
1 teaspoon salt (or to taste)
1 tablespoon parmesan cheese, grated (optional)

Preparation

Bring a pot of 1 1/2 cups water (lightly salted) to a boil.
Add pasta and cook for about 5-8 minutes, or until pasta is al dente.
Drain and refresh with cold water.
In another pot, add corn, lima beans, mung beans, salt, 3/4 cup water and bring to a boil.
Reduce flame and cook for 3-5 minutes.
Drain and cool.
In a large bowl, combine the chopped tomatoes, onion rings and the cooked corn and beans mixture.
Season with basil, chili flakes and salt (as needed) and let it sit for a while.
Sprinkle parmesan cheese over the cooked pasta and mix well.
Toss with the veggies in the large bowl and serve!