Ingredients
(Makes 8 Servings)

• 1 pound Coleman Natural Chuck Blade Steak, grilled or broiled, cut into bite-size cubes
• 12 ounces uncooked rotelle or rotini pasta, cooked and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) red kidney beans, rinsed and drained
• 1 cup chopped red onion
• 1 cup chopped green bell pepper
• 1 1/2 cups prepared barbecue sauce
• 1/2 cup cider vinegar
• 2 teaspoons dry mustard
• 1/2 teaspoon ground black pepper

Preparation

In large salad bowl, combine blade steak cubes, pasta, pinto and kidney beans, onion and bell pepper; set aside. In medium bowl, combine barbecue sauce, vinegar, dry mustard and pepper, blending well. Pour over pasta salad; toss well to coat.

Preparation Time: 10 minutes

Nutrients per serving: Calories 369; protein 21g; fat 4g (saturated 2g); carbohydrates 62g; dietary fiber 4g; cholesterol 25mg; iron 5mg; sodium 942mg

Serve with crusty bread.
Hint: Serve on a bed of crisp lettuce leaves.

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