Best Crunchy Macaroni Salad Wblack Beans Recipes

CRUNCHY MACARONI SALAD W/BLACK BEANS

CRUNCHY MACARONI SALAD W/BLACK BEANS image

I created this side salad to compliment the meat items we made for the holiday. It was so crunchy & tasty. It had so much crunch & texture that I couldn't stop eating it. I wanted Macaroni Salad but wanted it to be somewhat healthier than most Mac Salads. So I added the Black Beans for fiber, celery for crunch, Sweet Gherkin Pickles for their sweetness & crunch & a few other ingredients to add flavor like Greek Fat Free Yogurt then allowed it to sit a few hours for the flavors to blend & it was like Jays Potato Chips, you just could not stop eating it. DELICIOUS

Provided by Rose Mary Mogan @cookinginillinois

Number Of Ingredients 16

Ingredients

1/2 box(es) creamettes macaroni (cooked al dente)
10-12 medium sweet gherkin pickles,chopped
3 stalk(s) celery chopped
1 medium red onion chopped
1 jar(s) roasted sweet red peppers 8.3 oz, chopped
4 large eggs boiled(optional) and chopped into large pieces or as desired
11/2 tablespoon(s) fresh horseradish (from refrigerated section)
3/4 cup(s) real mayonnaise
11/2 cup(s) fat free greek yogurt (i used fage)
2 teaspoon(s) granulated garlic (not garlic salt)
2 teaspoon(s) coarse ground black pepper
1 can(s) black beans, 151/2 oz. rinsed and drained
3 tablespoon(s) dijon mustard
3 package(s) splenda or 2 tbs. sugar
1/4-1/3 cup(s) freeze dried chopped chive or use fresh
- medium tomato for each serving if desired (optional)

Steps:

I used creamettes macaroni for this recipe, and cooked it to the firm stage for 7 minutes. PLEASE NOTE THAT YOU MAY WANT TO USE LESS MAYO AND GREEK YOGURT THAN I DID, IT IS A MATTER OF PREFERENCE &TASTE. I cooked the entire box but reserved the other half for a recipe I will post later.
Add the yogurt, chive, mayo, splenda, black pepper,granulated garlic, horseradish & Di Jon mustard to a medium size bowl and stir until blended together.
Drain the roasted red peppers. Then wash and rinse the black beans.
Chop the red onions. Add to bowl of salad dressing.
Chop the roasted red peppers, and add as well as the rinsed and drained black beans to the bowl.
For more crunchy texture I added 3 stalks of chopped celery and the gherkin pickles chopped. Blend into the salad dressing mixture, then stir in the Macaroni, and stir to mix. Since this was my first time creating this recipe, I measured the chopped veggies to see how much I had, and I had 4 cups of chopped veggies, I was aiming for at least 4 cups to minimize the carbs from the macaroni.
Add the chopped boiled eggs, chop into the size you prefer, I prefer larger chunks of eggs. Gently stir together and refrigerate at least 2 hours or longer to allow the flavors to blend together. The flavors will intensify the longer they sit in the fridge.
To serve, Cut a medium size Tomato into 6 or 8 wedges, but not all the way through and fill with macaroni salad. Top with additional chive and roasted red peppers if desired, or serve plain. The tomato is optional.

CREAMY & CRUNCHY MACARONI SALAD

Creamy & Crunchy Macaroni Salad image

This is my oldie but goodie recipe from the back of the San Giorgio box. Never fails and is always a big hit. I usually double the recipe.

Provided by mandabears

Categories Low Protein

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups elbow macaroni, uncooked
1 cup mayonnaise
1/2 cup finely chopped celery
1/3 cup finely chopped carrot
1 hard-boiled egg, chopped
1/4 cup finely minced onion, i use dehydrated onion
2 tablespoons sweet relish
3/4 teaspoon dry ground mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 dash paprika
3 quarts water
1 1/2 teaspoons salt

Steps:

In a large pot bring 3 quarts water to a rolling boil.
Add 1 1/2 teaspoons salt.
Gradually add dry elbow macaroni.
Return to a boil.
Boil uncovered 6-8 minutes.
Drain well and rinse with cold water and drain again.
In a medium bowl combine all ingredients.
Place cooked macaroni in a large bowl and toss well with other ingredients.
Cover and refrigerate.

Nutrition Facts : Calories 465.9, Fat 22, SaturatedFat 3.5, Cholesterol 68.3, Sodium 1545.1, Carbohydrate 58.5, Fiber 2.5, Sugar 7.2, Protein 9.4

MEXICAN MACARONI SALAD

Mexican Macaroni Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 pound elbow macaroni
Vegetable oil, for oiling grill
2 ears corn
1 can black beans, drained and rinsed
1/2 cup finely chopped black olives
6 Roma tomatoes, chopped
3 green onions, thinly sliced
1/2 red onion, finely diced
1 cup jarred salsa
1 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon cumin
Salt and freshly ground black pepper
Salt and freshly ground black pepper

Steps:

For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.
Serve chilled.