Macaroni and Bean Salad by Linda Larsen

Beans and pasta together provide complete protein. This vegetarian main dish salad is a good choice for a light lunch.

Serves 4

Calories: 430.92

Fat: 4.39 grams

Saturated Fat: 1.19 grams

Cholesterol: 0.0 mg

Sodium: 329.39 mg

1 (15-ounce) can kidney beans, drained

1 red onion, chopped

2 cloves garlic, minced

3 celery stalks, chopped

½ cup raisins

2 cups elbow macaroni

2 tablespoons olive oil

2 teaspoons curry powder

2 tablespoons honey

⅓ cup apple cider vinegar

¼ teaspoon salt

⅛ teaspoon pepper

Bring a large pot of water to a boil. Meanwhile, combine kidney beans, red onion, garlic, celery, and raisins in a large bowl.
Cook macaroni as directed on package until al dente; drain well. Add to kidney bean mixture.
In a small bowl, combine olive oil, curry powder, honey, vinegar, salt, and pepper and blend well. Pour over salad and toss to coat. Cover and chill for 2 hours before serving.

Low Fat, High Flavor Recipes