Ingredients: 8 ounces elbow macaroni 16 ounces navy beans, drained 3 medium carrots scraped and shredded 1 1/2 cups chopped celery 1/4 cup chopped fresh parsley 3/4 cup mayonnaise 1/2 cup vegetable oil 2 tablespoons cider vinegar 1/2 teaspoon seasoned salt 1/4 teaspoon seasoned pepper romaine tomato slices Directions:1. Cook macaroni according to package directions, omitting salt; drain. Rinse with cold water, and drain. 2. Combine macaroni, navy beans, carrot, celery, and parsley; stir well. Combine mayonnaise and next 4 ingredients; stir well. Pour mayonnaise mixture over macaroni mixture, stirring well. Cover and chill at least 1 hour. 3. Line a salad bowl with romaine. Spoon macaroni salad into bowl; arrange tomato slices around edge. |