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| Description: | Give macaroni salad a new twist by adding flavorful and fiber-packed barbecue baked beans, peppers and fresh herbs. As a great source of protein from your pantry shelf, the beans also make this recipe a fantastic main-dish salad. | |
| Time: | 15 min (15 min to prepare, 0 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | American | |
| Number of Servings: | 8 | |
| Ingredients: | ||
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6 ounce (1 1/2 cups) uncooked elbow macaroni 1 can (28 ounces) barbecue baked beans, undrained 1.5 cup sliced celery 1.5 cup coarsely chopped red onion 1.5 cup finely chopped red, yellow and/or green bell pepper 1/2 cup bottled herb fat-free or regular vinaigrette 1/3 cup chopped, fresh basil or parsley leaves 8 each Basil or parsley sprigs for garnish |
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| Directions: | ||
| Cook macaroni according to package directions; drain well, cover and refrigerate until chilled. Combine macaroni, baked beans, celery, red onion, peppers, vinaigrette and chopped basil or parsley. Cover and let stand at least 15 minutes before serving to allow flavors to blend, or cover and refrigerate for up to 4 hours. Garnish with basil or parsley before serving. | ||
| Notes: | ||
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