Three-Bean Macaroni Salad

Recipe - The Fairway Market Corporate

Prep Time20 Minutes

Servings16

Calories130

Ingredients

1 cup elbow macaroni, uncooked

1/2 lb fresh green beans, trimmed, halved

1 can (15-1/2 oz.) kidney beans, rinsed

1 can (15-1/2 oz.) great Northern beans, rinsed

1 green pepper, chopped

3/4 cup chopped red onions

1/2 cup KRAFT Real Mayo Mayonnaise

1/4 cup KRAFT Zesty Italian Dressing

2 tbs chopped fresh dill

Directions

1. Cook macaroni in large saucepan as directed on package, omitting salt and adding green beans to the boiling water for the last 2 min.; drain. Rinse with cold water; drain again.

2. Place macaroni mixture in large bowl. Add remaining beans, peppers and onions; mix lightly.

3. Mix remaining ingredients until blended. Add to salad; toss to coat.

Kitchen Tips: Substitute 1 can (15 oz.) chickpeas (garbanzo beans) for the great Northern beans. Special Extra Stir 1 tsp. lemon zest into mayo mixture before tossing with salad.

Nutritional Information

7 g Total Fat
1 g Saturated Fat
0 g Trans Fat
2.0 mg Cholesterol
190 mg Sodium
13 g Total Carbohydrates
3 g Dietary Fibers
2 g Sugars
3 g Protein

20 minutes

Prep Time

0 minutes

Cook Time

Servings

130

Calories

Directions

1. Cook macaroni in large saucepan as directed on package, omitting salt and adding green beans to the boiling water for the last 2 min.; drain. Rinse with cold water; drain again.

2. Place macaroni mixture in large bowl. Add remaining beans, peppers and onions; mix lightly.

3. Mix remaining ingredients until blended. Add to salad; toss to coat.

Kitchen Tips: Substitute 1 can (15 oz.) chickpeas (garbanzo beans) for the great Northern beans. Special Extra Stir 1 tsp. lemon zest into mayo mixture before tossing with salad.