|
|
|
 |
|
|
BBQ Bean & Macaroni Salad
ive macaroni salad a new twist |
 |
|
6 ounces (1 1/2 cups) uncooked elbow macaroni
1 can (28 ounces) barbecue baked beans, 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 bottled herb fat-free or regular vinaigrette
1/3 cup chopped, fresh basil or parsley leaves
Basil or parsley sprigs for garnish
|
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.
Servings: 8
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
|
 |
Preparation Time: 15 |
Serves: 8 |
| Recipe Origin: United States |
|
Submitted by: |
|
Canned Food Alliance
United States |
|
|
|
|
| This recipe has been viewed 2426 times. |
|
|
|
