Make a Three-Bean Macaroni Salad as colorful as it is tasty. This simple Three-Bean Macaroni Salad features fresh green beans and chopped red onions.
What You Need
Original recipe yields 16 servings
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 Tbsp. chopped fresh dill
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Let's Make It
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.
Place macaroni mixture in large bowl. Add remaining beans, peppers and onions; mix lightly.
Mix remaining ingredients until blended. Add to salad; toss to coat.
Substitute 1 can (15 oz.) chickpeas (garbanzo beans) for the great Northern beans.
Stir 1 tsp. lemon zest into mayo mixture before tossing with salad.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.