Recipe

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• 8 oz elbow macaroni
• 1 (16 oz) can navy beans, drained
• 3 medium carrots, peeled and shredded
• 1 1/2 cups chopped celery
• 1/4 cup chopped parsley
• 3/4 cup mayonnaise
• 1/2 cup vegetable oil
• 2 tbsp cider vinegar
• 1 1/2 tsp seasoning salt
• 1/4 tsp seasoned pepper
• romaine lettuce
• tomato, sliced

• 1 Cook macaroni according to package directions; drain.
• 2 Rinse with cold water and drain.
• 3 Combine macaroni, navy beans, carrots, celery, and parsley; mix well.
• 4 Combine next 5 ingredients; mix well.
• 5 Pour mayonnaise mixture over macaroni mixture, stirring well.
• 6 Chill at least 1 hour.
• 7 Line a salad bowl with romaine.
• 8 Spoon macaroni salad into bowl; arrange tomato slices around edge of salad.