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.

THREE-BEAN MACARONI SALAD

Three-Bean Macaroni Salad image

Make a Three-Bean Macaroni Salad as colorful as it is tasty. This simple Three-Bean Macaroni Salad features fresh green beans and chopped red onions.

Provided by My Food and Family

Categories Beans

Time 20m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 9

Ingredients

1 cup elbow macaroni, uncooked
1/2 lb. fresh green beans, trimmed, halved
1 can (15-1/2 oz.) kidney beans, rinsed
1 can (15-1/2 oz.) great Northern beans, rinsed
1 green pepper, chopped
3/4 cup chopped red onions
1/2 cup KRAFT Real Mayo Mayonnaise
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh dill

Steps:

Cook macaroni in large saucepan as directed on package, omitting salt and adding green beans to the boiling water for the last 2 min.; drain. Rinse with cold water; drain again.
Place macaroni mixture in large bowl. Add remaining beans, peppers and onions; mix lightly.
Mix remaining ingredients until blended. Add to salad; toss to coat.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.0331 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

MACARONI BEAN SALAD

Macaroni Bean Salad image

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

Ingredients

2 cups uncooked elbow macaroni
1 can (4-1/2 ounces) sliced ripe olives, drained
2 celery ribs, sliced
3/4 cup garbanzo beans or chickpeas, rinsed and drained
3/4 cup kidney beans
1/2 cup mayonnaise
1/2 cup cubed Monterey Jack cheese
1/2 cup cubed Colby-Monterey Jack cheese
1/4 cup Italian salad dressing
2 tablespoons white wine vinegar
2 teaspoons seasoned salt
1/4 teaspoon pepper

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

Crunchy Macaroni Salad image

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

Ingredients

1 cup cooked elbow macaroni
1 hard-boiled large egg, chopped
2 tablespoons chopped celery
2 tablespoons chopped onion
3 tablespoons Miracle Whip
1 teaspoon sugar
1 teaspoon cider vinegar
1/2 teaspoon prepared mustard
1/4 teaspoon salt
Pinch pepper

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.

SOUTHWEST BLACK BEAN PASTA

Southwest Black Bean Pasta image

Denise Ramey from Francesville, Indiana created this recipe by combining some of her favorite flavors and textures. Serve warmed tortilla chips on the side of this robust, crunchy pasta dish.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/2 cup uncooked spiral pasta
1/3 cup shredded cheddar cheese
1/3 cup frozen corn, thawed
1/3 cup black beans, rinsed and drained
1/4 cup chopped celery
1/4 cup chopped carrot
1/4 cup salsa
1/4 cup Western salad dressing
2 tablespoons sliced ripe olives
1 jalapeno pepper, seeded and finely chopped

Steps:

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the remaining ingredients. Drain pasta and rinse in cold water. Stir into bean mixture. Chill until serving.

Nutrition Facts : Calories 254 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 738mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 5g fiber), Protein 11g protein.

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