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.
Serving size: Complete recipe
Calories 2131 Calories from Fat 581
% Daily Value*
Total Fat 64 g98%
Saturated Fat 6.2 g31%
Trans Fat 0 g
Cholesterol 46.6 mg15.5%
Sodium 3588.4 mg149.5%
Total Carbohydrates 304 g101.4%
Dietary Fiber 45.1 g180.2%
Sugars 10.6 g
Protein 73 g145.5%
Vitamin A 1.1% Vitamin C 21.8%
Calcium 30.5% Iron 111.2%
*Based on a 2000 Calorie diet