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Macaroni with Beans and Tuna

1 lb Elbow macaroni, cooked
12 oz Tuna in water, drained and flaked
16 oz Dark red kidney beans, canned, drained
1/2 c Onions, chopped
1/4 c Parsley
2 tb White vinegar
1 ts Salt
1/4 ts Black pepper
1 c Swiss cheese, shredded

Prepare pasta according to package directions. While pasta is cooking, combine tuna, beans, onions, and parsley in a mixing bowl. In a small bowl, whisk together vinegar, salt, and black pepper. When pasta is done, drain it well and toss it with the bean mixture. Pour vinaigrette over pasta and toss well. Spoon cheese over pasta and toss gently. Refrigerate until ready to serve.

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