3 c. cooked and drained canned sm. white beans, 1/2 lb. dried beans
1/2 c. each red, yellow and green peppers, diced fine
1/4 c. celery, chopped
1/4 c. onion, chopped
1/4 c. freshly parsley, snipped or 2 tbsp. dried parsley
1 c. cooked elbow macaroni, rinsed and drained
1/2 c. cut green beans, crisp cooked and cooled
6 cherry tomatoes, cut in half (use to decorate top)
1/2 c. sliced black olives

DRESSING:

1/4 c. lemon juice
1/4 c. white wine vinegar (rice)
1 tbsp. basil, chopped or 1 tsp. dried basil, crushed
1 1/2 tsp. thyme, chopped or 1/2 tsp. dried thyme, crushed
1 tbsp. honey
1 tbsp. Dijon mustard
1/2 tsp. grated lemon peel
1/2 tsp. salt
1 sm. clove garlic, minced
1/8 tsp. pepper

Mix ingredients in blender; gradually beat in 1/2 cup olive oil or vegetable oil. Combine ingredients; mix well with 1/2 cup herb dressing. Let stand 1 hour at room temperature. Serve with additional dressing. Serves 8. May be served on lettuce leaf or line serving bowl with red curly lettuce leaves. Low calories, cholesterol, and sodium.