Susan’s Macaroni Salad

Susan Taylor, Corolla, NC

Serves: 8

4 ounces of uncooked elbow macaroni

1/2 cup of either grated Parmesan or Asiago cheese or a blend of the two

1 16 ounce can of red kidney beans (Save the liquid!!!!!)

1/4 cup minced onion

1/2 cup chopped celery

Water

1 teaspoon curry powder

1 tablespoon honey

1/4 cup cider vinegar

3/4 cup raisins

Cook macaroni according to directions. Drain and toss cheese in right away.

Add drained and rinsed beans, onions and celery.

Pour the reserved bean liquid into a measuring cup and add enough water to equal a cup.

Put this liquid and the remaining ingredients into a sauce pan and bring to a boil.

Simmer about 5 minutes or until the raisins plump.

Pour the hot dressing over the bean mixture and toss well.

Chill at least an hour before serving.