Macaroni Bean Relish
|Water||3 Cup (48 tbs)|
|Vegetable oil||1 Teaspoon|
|Macaroni shells||1⁄2 Cup (8 tbs) (Uncooked)|
|Red kidney beans||1 Can (10 oz), drained|
|Chopped pimiento stuffed olives||3⁄4 Cup (12 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Plain yogurt||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1 Teaspoon|
|Garlic salt||To Taste|
Bring water to a rapid boil in a heavy 2 quart saucepan.
Add salt and oil.
Gradually add shells, being sure water continues to boil.
Cook shells uncovered until tender but firm, stirring occasionally.
Rinse with cold water.
In a medium bowl with a tight lid, mix macaroni shells, kidney beans, olives and onion.
In a small bowl, combine yogurt, salad dressing, vinegar and garlic salt.
Pour yogurt mixture over relish and toss lightly.
Refrigerate 1/2 hour or overnight before serving.