Curried Macaroni Bean Salad

• 1 c. (4 oz.) elbow macaroni, uncooked
• 1/2 c. grated Parmesan cheese
• 1/2 tsp. salt
• 2 c. (16 oz. can) kidney beans
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• water
• 1 tsp. curry powder
• 1 Tbsp. honey
• 1/4 c. apple cider vinegar
• 3/4 c. raisins

1. Cook elbow macaroni according to package directions; drain well.
2. Immediately toss with cheese and salt.
3. Drain kidney beans, reserving juice.
4. Combine beans, onion and celery to elbow macaroni in medium bowl.
5. Pour juice from beans into measuring cup and add water to equal 1 cup.
6. Heat juice to boiling in small saucepan.
7. Stir in curry powder, honey and vinegar; return to boiling.
8. Add raisins; simmer over low heat 5 to 7 minutes or until raisins are plump.
9. Pour dressing over macaroni mixture in bowl; toss well.
10. Chill.
11. Makes 6 to 8 servings.

elbow macaroni, parmesan cheese, salt, kidney beans, onion, celery, water, curry powder, honey, apple cider vinegar, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725379 (may not work)