Zippy Mexican Salad | Anita's Tried & Heart Healthy Recipes

Ingredients

• 8 ozs whole wheat elbow macaroni, cooked and drained
• 15 1/2 ozs canned dark red kidney beans, rinsed and drained
• 15 1/2 ozs canned pinto beans, rinsed and drained
• 1 cup celery, chopped
• 1 cup onions, chopped
• 6 ozs light mayonnaise
• 1/2 cup chili sauce
• 2 tbsps white vinegar
• 2 tsps chili powder
• 1/2 tsp salt
• 1/2 tsp hot pepper sauce