Best Macaroni And Corn Salad Recipes

Corn and Black Bean Macaroni Salad - Tex Mex image

Provided by Rita1652

Time 22m

Yield 16 serving(s)

Number Of Ingredients 13

1 lb elbow macaroni (cooked al dente drained and spread on a towel to cool preventing farther cooking.)
16 ounces canned low sodium corn (rinsed, drained and smoked or grilled for flavor)
16 ounces low-sodium black beans, and drained
1 lime, juice
1 tablespoon chipotle chile in adobo, Minced
1 teaspoon minced garlic
1/2 cup diced celery
1/2 cup sliced scallion
1 cup salsa (your favorite,I do hot)
1/4 cup fresh cilantro, chopped or
1/4 cup fresh parsley, chopped
1/2 cup Greek yogurt
1/2 cup smart balance mayonnaise

Steps:

Mix all ingredients together and chill 1 hour to overnight.
Do additional mayo or olive oil just before serving if extra creaminess is desired.

Macaroni, Tomato, Corn and Basil Salad image

Yield Serves 4

Number Of Ingredients 10

3/4 cup uncooked elbow macaroni (about 3 1/2 ounces)
4 medium tomatoes, cut into thin wedges
5 green onions, thinly sliced
1 cup thin slices halved English hothouse cucumber
1 cup fresh corn kernels or frozen, thawed
1 cup (packed) fresh basil leaves
1/3 cup plain nonfat yogurt
3 tablespoons low-fat mayonnaise
1 1/2 tablespoons fresh lime juice
2 garlic cloves, peeled

Steps:

Cook macaroni in medium saucepan of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water. Drain well. Transfer macaroni to large bowl. Add tomatoes, green onions, cucumber and corn.
Blend basil, yogurt, mayonnaise, lime juice and garlic in processor until basil is finely chopped. Add basil dressing to macaroni mixture and toss to blend. Season salad with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Macaroni and Corn Salad image

Provided by Martha Stewart

Number Of Ingredients 12

1/2 pound elbow macaroni
1 pound asparagus
4 ears fresh corn, kernels cut off cobs
1 tablespoon fresh lemon juice
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
Salt and freshly ground pepper
1/2 cup vegetable oil
2 scallions, cut into 1-inch pieces
1/2 cup fresh chervil leaves
1/4 cup capers, drained and rinsed

Steps:

Cook macaroni in salted water until al dente. Drain, rinse, and oil lightly, and set aside. Cut tips off asparagus at an angle. Cut remaining tender part of asparagus into same-size pieces; blanch and drain. Plunge into ice water. Drain again and set aside.
Cook corn in salted water until tender, about 5 minutes. Rinse to cool.
In a blender, combine 1 cup of the corn along with lemon juice, vinegar, mustard, sugar, and salt and pepper to taste; blend until smooth. Slowly blend in oil. Add scallions and 1/4 cup of the chervil leaves. Adjust seasonings.
Toss together macaroni, asparagus, remaining corn and chervil, capers, and the dressing.