1. 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 again.

2. Place macaroni mixture in large bowl. Add remaining beans, peppers and onions; mix lightly.

3. Mix remaining ingredients until blended. Add to salad; toss to coat.

Kitchen Tips: Substitute 1 can (15 oz.) chickpeas (garbanzo beans) for the great Northern beans. Special Extra Stir 1 tsp. lemon zest into mayo mixture before tossing with salad.

• 7 g Total Fat
• 1 g Saturated Fat
• 0 g Trans Fat
• 2.0 mg Cholesterol
• 190 mg Sodium
• 13 g Total Carbohydrates
• 3 g Dietary Fibers
• 2 g Sugars
• 3 g Protein