Aunt Deannie's Macaroni Salad

modifications for lower carbs shown in red

10 ounces frozen mixed vegetables -- cooked and drained

1 cup shell pasta -- cooked and drained
(I used Dreamfield's elbows)

1 cup sliced celery

1/2 cup chopped onion

1/2 cup chopped green bell pepper

15 ounces canned red kidney beans -- drained and rinsed
(I used black soybeans)

3/4 cup sugar
(I used 1/3 cup DiabetiSweet and 8 drops liquid Splenda from the 1/2 ounce bottle)

1 Tablespoon flour
(I used 1 teaspoon ThickenThin not/Starch*)

2 teaspoons prepared mustard

1/2 cup vinegar

salt and pepper -- to taste

2 Tablespoons butter

Combine first six ingredients in a covered 2-quart bowl.

Cook sugar, flour, mustard, vinegar and salt & pepper until thickened.

Remove from heat; stir in butter.

Pour over macaroni and vegetables. Toss to coat.

Cover tightly and refrigerate overnight before serving.

Per Serving (before modifications): 230 Calories; 4g Fat (13.5% calories from fat); 6g Protein; 45g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol; 258mg Sodium. 

Per Serving (using lower-carb modifications): 229 Calories; 6g Fat (25.3% calories from fat); 8g Protein; 32g Carbohydrate; 5g Dietary Fiber; 10g "protected carbs" from Dreamfields pasta ; 10g Sugar Alcohols; 8mg Cholesterol; 88mg Sodium. 

*I'm not absolutely convinced that a thickener is necessary- and Expert Foods went out of business so it's getting difficult (if not impossible) to find the ThickenThin anymore.  Dixie Diner has a similar product, available at Netrition, which I have not tried yet.