Tuscan Salmon Pasta with Beans

Beans are perhaps the most underused, overlooked food in the American diet. In addition to fiber, protein, minerals, and B vitamins, beans are rich in resistant starch, which blunts the blood sugar impact of any meal that includes these tasty legumes. This desirable effect can last for eight to 24 hours. By rinsing pasta quickly in cold water, you convert some of its starch into the resistant kind, while reducing greatly the tendency of pasta to become gummy and sticky. This starch conversion also occurs when you refrigerate cooked pasta immediately. Unbeknownst to many, colorful beans are also rich in the beneficial polyphenol antioxidants abundant in colorful fruits and vegetables. To add color and antioxidant power to this regional Tuscan dish at the price of Italian authenticity you could substitute or add red, black, or pinto beans. Note: This easy dish becomes more economical for a big family or gathering if you use our luscious Wild Red™ canned Sockeye Salmon. Adapted from a recipe by Dianne Alvine of Toms River, New Jersey (tasteofhome.com)