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.
- 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
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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
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.