6 ounces uncooked elbow macaroni (1 1/2 cups)
1 can (28 ounces) BBQ 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 vinaigrette salad dressing
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 the 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 the basil
or parsley before serving.
Nutritional Information Per Serving
247 calories, 6 g fat, 22 mg cholesterol, 618 mg sodium, 39 g carbohydrate,
8 g fiber, 10 g protein.