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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Traditionally a side dish, the addition of baked beans to macaroni salad turns this wonderful salad into a complete main course. This recipe makes enough to serve a crowd, so take it to your next picnic supper, you'll be glad you did. Recipe came from . Ingredients:
6 ounces uncooked elbow macaroni (1 1/2 cups) |
1 (28 ounce) can baked beans, preferably barbecue-seasoned,undrained |
1 1/2 cups sliced celery |
1 1/2 cups chopped red onions |
1 1/2 cups chopped red bell peppers or 1 1/2 cups yellow bell peppers or 1 1/2 cups green bell peppers |
1/2 cup prepared herb vinaigrette |
1/3 cup chopped fresh basil or 1/3 cup fresh parsley leaves |
basil or parsley sprig |
Directions:
1. Cook macaroni according to package directions; drain well.
2. In large bowl, combine macaroni and beans; toss to combine.
3. Add celery, onion, bell pepper, vinaigrette, and basil; toss lightly.
4. Let stand at least 15 minutes before serving to allow flavors to blend, or cover and refrigerate up to 4 hours.
5. Garnish with the basil or parsley before serving.
6. NOTE: Recipe may be reduced to 6 servings.
7. Prepare as directed, using 4 ounces (1 cup) elbow macaroni, 1 can (16 oz.) undrained baked beans, 1 cup each of the vegetables, 1/3 cup prepared herb vinaigrette and 1/4 cup chopped herbs.
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