Thursday, November 22, 2007

Fiesta Macaroni Bean Salad

QueenOfDrama (my lovely daughter/cooking partner-in-crime) loves this salad in her laptop lunches.

3 cups elbow macaroni, uncooked

3/4 cup vegan "mayonnaise"
1 tbsp red wine vinegar
1 tbsp sugar
1 tsp dried basil
1/2 tsp paprika
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp garlic powder

1 large carrot, grated
1 small green bell pepper, chopped
1 small red onion, minced
1/2 cup sweet pickle relish
1 19-oz. (540 mL) can kidney beans, drained and rinsed

In a large pot of water, boil the pasta. While pasta is cooking, prepare the salad ingredients and place into a medium bowl. To prepare dressing: combine all ingredients. Set aside. To prepare salad: Once pasta is done, drain and rinse pasta under cold water until cooled. Shake off excess water and add to salad bowl. Toss ingredients with dressing and refrigerate for at least 1 hour before serving. Makes 2 large or 4 small servings.

(taken from La Dolce Vegan!)