Best Crunchy Macaroni Salad Wblack Beans Recipes
MACARONI BEAN SALAD
Two types of store-bought beans, a convenient can of olives and lots of cheese make this easy pasta salad, shared by Sandra Gordon of Emmett, Idaho, a cinch to assemble at home. With a creamy dressing, it's a festive medley that's sure to earn praise at potlucks. TIP: Try other small pasta noodles, and for a fancier look, serve it on a bed of Bibb lettuce.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain macaroni and rinse in cold water. Add to bean mixture and toss to coat. Cover and refrigerate for 1-2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 258 calories, Fat 17g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 719mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
CRUNCHY MACARONI SALAD W/BLACK BEANS
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
Categories Pasta Sides
Number Of Ingredients 16
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.
CRUNCHY MACARONI SALAD
THIS SALAD is ideal for one or two people, but I've often increased the recipe to take to potlucks. For variety, I'll sometimes add chopped pickles or shredded cheese. In summer, fresh tomatoes add color and flavor. -Ruth Griggs, South Hill, Virginia
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the macaroni, egg, celery and onion. In another bowl, combine the remaining ingredients. Pour over macaroni mixture and toss gently. Cover and chill for 2 hours before serving.
Nutrition Facts : Calories 283 calories, Fat 20g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 453mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
BLACK BEAN PASTA SALAD
Cooking healthy doesn't mean you have to spend hours in a hot kitchen. Debbie Terenzini-Wilkerson serves a low-fat, fuss-free fiesta at her Lusby, Maryland home by simply combining a refrigerating a few tasty ingredients.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 635mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges
ROTINI AND BLACK BEAN SALAD
Steps:
- Cook pasta according to package directions until al dente. While pasta cooks, whisk together vinegar and garlic in a small bowl. Season with salt and pepper. Slowly whisk in oil until dressing thickens. Set aside. Drain pasta and rinse briefly under cold water. Drain completely. Place pasta in a large bowl; add beans, tomatoes, corn, green onions, chives, and cilantro. Toss gently. Pour dressing over pasta mixture and toss again, gently but thoroughly. Cover and refrigerate at least 1 hour and up to 24 hours. Peel and slice avocado and toss with lemon juice; use as garnish. Serve immediately.
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