Macaroni Bean Salad

• 2 cups uncooked elbow macaroni
• 1 can (4-1/2 ounces) sliced ripe olives, drained
• 2 celery ribs, sliced
• 3/4 cup garbanzo beans or chickpeas, rinsed and drained
• 3/4 cup kidney beans
• 1/2 cup mayonnaise
• 1/2 cup cubed Monterey Jack cheese
• 1/2 cup cubed Colby-Monterey Jack cheese
• 1/4 cup Italian salad dressing
• 2 tablespoons white wine vinegar
• 2 teaspoons seasoned salt
• 1/4 teaspoon pepper

1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain macaroni and rinse in cold water. Add to bean mixture and toss to coat. Cover and refrigerate for 1-2 hours. Serve with a slotted spoon.

elbow macaroni, olives, celery, garbanzo beans, kidney beans, mayonnaise, cubed monterey, cheese, italian salad dressing, white wine vinegar, salt, pepper

Taken from www.tasteofhome.com/recipes/macaroni-bean-salad/ (may not work)