Time 2h20m Yield 8 Number Of Ingredients 7 Steps:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 8 minutes. Drain and rinse with cold water. Combine cooked macaroni, kidney beans, celery, light mayonnaise, onion, red wine vinegar, salt, and black pepper in a bowl until well mixed. Chill in refrigerator for at least 2 hours.
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.
Time 1h Yield 12 servings Number Of Ingredients 14 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.
Time 20m Yield 16 servings, 1/2 cup each Number Of Ingredients 9 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.
Time 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a big bowl, toss together the macaroni, beans, celery, and parsley. In a small bowl, stir together the remaining ingredients; pour the dressing over the salad and toss to combine. *May add 1/2 cup chopped red or green bell peppers.
Time 1h20m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Drain beans and place in a small bowl. Cover with vinegar and let sit 1 hr. Cook and drain Rotini according to pkg directions. In a large bowl combine next 8 ingredients. Combine Salad dressing, half and half, sugar, and mustard. Mix well and pour over all. Chill and serve.
Yield 4 servings Number Of Ingredients 0 Steps:
Cook 8 ounces small pasta as the label directs, adding 1 1/2 cups thawed frozen fava or lima beans in the last minute of cooking. Drain and toss with 1 cup chopped parsley, 1 bunch sliced scallions, 1/4 cup olive oil, 3/4 cup grated parmesan, 1/2 teaspoon grated lemon zest, and salt and pepper.
Number Of Ingredients 11 Steps:
In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes more. Drain and rinse with cold water. In a medium bowl, combine mustard, vinegar, honey, and oil. Add pasta mixture, pinto beans, chickpeas, scallions, and celery; toss gently. Season with salt and pepper.
More about “macaroni bean salad recipes”
Time 30m Yield 8 to 10 servings (3 quarts) Number Of Ingredients 13 Steps:
Bring a large pot of salted water to a boil. Cook noodles until a little past al dente, then rinse under cold water and drain. Once the noodles are cool enough to handle with your hands, transfer them to a large bowl. Add the celery, bell pepper, carrots and onion to the cooled noodles; toss to combine. Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream, vinegar, sugar, mustard, salt and pepper. Pour dressing over the pasta mixture and toss until everything is well coated. Taste and season with more salt and pepper, if desired. Cover bowl with plastic wrap and chill for at least 1 hour before serving.
