Bbq Bean & Macaroni Salad
From canned_food_fan 13 years ago
- 15 minutes to make
- Serves 8
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.
Ingredients
- 6 ounces (1 1/2 cups) uncooked elbow macaroni shopping list
- 1 can (28 ounces) barbecue baked beans, undrained shopping list
- 1 1/2 cups sliced celery shopping list
- 1 1/2 cups coarsely chopped red onion shopping list
- 1 1/2 cups finely chopped red, yellow and/or green bell pepper shopping list
- 1/2 cup bottled herb fat-free or regular vinaigrette shopping list
- 1/3 cup chopped, fresh basil or parsley leaves shopping list
- basil or parsley sprigs for garnish shopping list
How to make it
- 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.
- Nutritional Information Per Serving: Calories 240; Total fat 1.56g; Saturated fat 0g; Cholesterol 0mg; Sodium 540mg; Carbohydrate 49g; Fiber 7g; Protein 8g; Vitamin A 40%DV*; Vitamin C 60%DV; Calcium 8%DV; Iron 10%DV
- % Daily Value
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