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1 (8 oz.) pkg. elbow macaroni
1 (16 oz.) can navy beans,
3 medium carrots, peeled and
1 1/2 c. chopped celery
1/4 c. chopped parsley
3/4 c. mayonnaise
1/2 c. vegetable oil
2 Tbsp. cider vinegar
1 1/2 tsp. seasoned salt
1/4 tsp. seasoned pepper
tomato slices

Cook macaroni according to package directions, drain.
Rinse with cold water and drain. Combine macaroni, navy beans,
carrots, celery and parsley, mix well. Combine mayonnaise,
vegetable oil, cider vinegar, salt and pepper, mix well. Pour
mayonnaise mixture over macaroni mixture, stirring well. Chill
at least 1 hour. Line a salad bowl with romaine, spoon macaro-
ni salad into bowl, arrange tomato slices around edge of salad.

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