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Recipe: Baked Bean Macaroni Salad
Similar Categories: Baked, Bean, Macaroni, Salad
6 ounces uncooked elbow macaroni (1 1/2 cups)
1 can (28 ounces) baked beans, preferably barbecue-seasoned, undrained
1 1/2 cups sliced celery
1 1/2 cups coarsely chopped red onion
1 1/2 cups finely chopped red, yellow and/or green bell pepper
1/2 cup prepared herb vinaigrette
1/3 cup chopped fresh basil or parsley leaves
Basil or parsley sprigs
Cook macaroni according to package directions; drain well. In large
bowl, combine macaroni and beans; toss to combine. Add celery, onion,
bell pepper, vinaigrette, and basil; toss lightly. Let stand at least
15 minutes before serving to allow flavors to blend, or cover and
refrigerate up to 4 hours. Garnish with the basil or parsley before
serving.
Note: Recipe may be reduced to 6 servings. Prepare as directed, using
4 ounces (1 cup) elbow macaroni, 1 can (16 ounces) undrained baked
beans, 1 cup each of the vegetables, 1/3 cup prepared herb
vinaigrette and 1/4 cup chopped herbs.
Preparation Time: 20 minutes
Cook Time: 10 minutes
Servings: 8-10 (about 1 cup per serving)
Nutritional Information Per Serving: 210 calories; 1 g fat; 0 mg
cholesterol; 440 mg sodium; 43 g carbohydrate; 7 g fiber; 8 g protein.
1 can (28 ounces) baked beans, preferably barbecue-seasoned, undrained
1 1/2 cups sliced celery
1 1/2 cups coarsely chopped red onion
1 1/2 cups finely chopped red, yellow and/or green bell pepper
1/2 cup prepared herb vinaigrette
1/3 cup chopped fresh basil or parsley leaves
Basil or parsley sprigs
Cook macaroni according to package directions; drain well. In large
bowl, combine macaroni and beans; toss to combine. Add celery, onion,
bell pepper, vinaigrette, and basil; toss lightly. Let stand at least
15 minutes before serving to allow flavors to blend, or cover and
refrigerate up to 4 hours. Garnish with the basil or parsley before
serving.
Note: Recipe may be reduced to 6 servings. Prepare as directed, using
4 ounces (1 cup) elbow macaroni, 1 can (16 ounces) undrained baked
beans, 1 cup each of the vegetables, 1/3 cup prepared herb
vinaigrette and 1/4 cup chopped herbs.
Preparation Time: 20 minutes
Cook Time: 10 minutes
Servings: 8-10 (about 1 cup per serving)
Nutritional Information Per Serving: 210 calories; 1 g fat; 0 mg
cholesterol; 440 mg sodium; 43 g carbohydrate; 7 g fiber; 8 g protein.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Baked, Bean, Macaroni, Salad
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