Ingredients:
8 ounces elbow macaroni
1 (16 ounce) cans navy beans, drained
3 medium carrots, peeled and shredded
1 1/2 cups chopped celery
1/4 cup chopped parsley
3/4 cup mayonnaise
1/2 cup vegetable oil
2 tablespoons cider vinegar
1 1/2 teaspoons seasoning salt
1/4 teaspoon seasoned pepper
romaine lettuce
tomatoes, sliced
Directions:
Cook macaroni according to package directions; drain.
Rinse with cold water and drain.
Combine macaroni, navy beans, carrots, celery, and parsley; mix well.
Combine next 5 ingredients; mix well.
Pour mayonnaise mixture over macaroni mixture, stirring well.
Chill at least 1 hour.
Line a salad bowl with romaine.
Spoon macaroni salad into bowl; arrange tomato slices around edge of salad.
Servings: 8
Time preparation: 15 min.
Time total: 30 min.