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1 cup fibre-enriched elbow macaroni, uncooked
1/2 lb. (225 g) fresh green beans, trimmed, halved
1 can (19 fl oz/540 mL) no-salt-added red kidney beans, rinsed
1 can (19 fl oz/540 mL) no-salt-added white kidney beans, rinsed
1 green pepper, chopped
3/4 cup chopped red onions
1/2 cup Miracle WhipCalorie-Wise Spread
1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
3 Tbsp. chopped fresh dill
1 tsp. lemon zest
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How do I make it ?
Cook macaroni in large saucepan as directed on package, omitting salt and adding green beans to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.
Place macaroni mixture in large bowl. Add remaining beans, peppers and onions; mix lightly.
Mix remaining ingredients until blended. Add to macaroni mixture; toss to coat.
Kraft Kitchen Tips!
Substitute 1 can (19 fl oz/540 mL) no-salt-added chickpeas (garbanzo beans) for the kidney beans.
This delicious salad can be prepared ahead of time. Refrigerate up to 24 hours before serving.
Calories From Fat
% Daily Value
Total fat 2.5 g
Saturated fat 0.3 g
Cholesterol 0 mg
Sodium 160 mg
Total carbohydrate 22 g
Dietary fibre 6 g
Sugars 3 g
Protein 6 g
16 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.