Why not put the baked beans and macaroni salad in one super dish?  You’ll love the result!

Makes 13-1/4 cups

1 lb. dried elbow macaroni, cooked in liberally salted, boiling water; drain, rinse under cold water till cold, drain well, transfer to large bowl, add 2 T. vegetable oil, toss to coat and set aside

28 oz. can Vegetarian Baked Beans with Brown Sugar including liquid

1 c. canned/jarred Fried Peppers with Onion, by Mancini

1 c. diced fresh green pepper, 1/4-3/8 inch squares

1/4 lg. sweet onion, peeled and sliced into ultra thin

quarter rings

2 med. celery stalks, sliced thinly crosswise on a slight slant

1-1/2 c. frozen peas, thawed and drained

2 t. salt

lots of freshly ground black pepper

Combine above ingredients in extra-large bowl. Stir to disperse evenly.


2/3 c. Balsamic vinegar

1/3 c. white vinegar

2/3 c. light brown sugar

1/4 c. Vegenaise (soy mayonnaise)

1 T. Madras mild curry (I used Madras; you use what you want)

2 t. ground coriander

1 t. onion powder

1/2 t. liquid smoke

salt to taste

Combine all dressing ingredients in blender container, and process till smooth.

Pour dressing over salad ingredients; stir to mix well. Salt to taste. Transfer to covered container and refrigerate till ready to serve.

Notes: You can serve this salad right away, or take it to a friend’s house when asked to make a dish for a barbecue, picnic or holiday celebration.

I’ll make this dish, store it in the fridge and eat it throughout the week, when I don’t have as much time to cook. It’s great for any meal. For those of you who don’t like curry, this arrangement of flavors will surprise you.

Be sure to use the liquid in the can of beans. In other words, don’t drain.

I love Madras curry. It’s not easy to find in Cleveland. The next time we rent a car, probably pre-summer, I’ll have to scout around.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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