1 (8 oz.) pkg. elbow macaroni, cooked
and drained
3 med. carrots, shredded
1 (16 oz.) can of navy beans, drained
1 1/2 c. chopped celery
1/4 c. chopped fresh parsley
3/4 c. mayonnaise
1/2 c. vegetable oil
2 tbsp. cider vinegar
1/2 tsp. seasoning salt
1/4 tsp. cayenne
Romaine lettuce tomato slices
Combine macaroni, navy beans, vegetables; stir well. Combine mayonnaise and next four ingredients. Stir well to mix. Pour over macaroni mixture. Mix well to coat. Cover and chill. Line salad bowl with Romaine leaves. Spoon salad into bowl. Arrange tomato slices on top. Makes 8 servings.
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