1 can (28 ounces) barbecue baked beans, undrained
1 1/2 cups sliced celery
1 1/2 cups coarsely chopped red onion
1 1/2 cups finely chopped red, yellow and/or green bell pepper
1/2 cup bottled herb fat-free or regular vinaigrette
1/3 cup chopped, fresh basil or parsley leaves
Basil or parsley sprigs for garnish

Cook macaroni according to package directions; drain well, cover and refrigerate until chilled. Combine macaroni, baked beans, celery, red onion, peppers, vinaigrette and chopped basil or parsley. Cover and let stand at least 15 minutes before serving to allow flavors to blend, or cover and refrigerate for up to 4 hours. Garnish with basil or parsley before serving.

Servings: 8

Submitted by: Canned Food Alliance