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Nutrition Facts
Serving Size 1 (92g) Recipe makes 16 servings The following items or measurements are not included below: low-sodium black beans 1 tablespoon chipotle chiles in adobo Greek yogurt
Calories 172
Calories from Fat 29		(17%)
Amount Per Serving		%DV
	Total Fat 3.3g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 159mg		6%
Potassium 193mg		5%
Total Carbohydrate 32.1g		10%
	Dietary Fiber 2.3g	9%
	Sugars 2.6g
Protein 5.1g		10%
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Corn and Black Bean Macaroni Salad - Tex Mex

Recipe #368506 | 22 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: ~Rita~
Apr 29, 2009

Chill a beer for this nice and spicy dish! The elbows should be cooked al dente in well salted water to prevent broken mushy noodles. Do salt the water liberally. (2 teaspoons is not a lot once mixed with the rest of the ingredients) Seasons the pasta and avoids father salting in the recipe. This can be eaten as a side or a main balanced meal. I opted for yogurt and smart balance for better health. But you can use sour cream and mayo.

SERVES 16 (change servings and units)

Ingredients

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 the 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

Directions

1
Mix all ingredients together and chill 1 hour to overnight.
2
Do additional mayo or olive oil just before serving if extra creaminess is desired.

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Featured Reviews for This Recipe

From: IngridH

On May 31, 2009

Very good salad! I used small shell pasta, cilantro, mayo, and sour cream to make this wonderful dish! I keep pureed chipotle in adobo in the freezer once I open a can, so I added a tablespoon of the puree. I also had 1/2 of a red bell pepper in the fridge, so I chopped that up and added it as well. I served this at a BBQ, and all the guests enjoyed it. It was a bit on the warm side for me, but I'll just cut back on the chipotle next time. Made for ZWT5 by one of the Cooks with Dirty Faces.

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From: kolleen1021

On May 4, 2009

I made this using gemelli pasta, used 1/2 cup of cilantro (omitting the parsley), and added some small shrimp and diced cooked chicken to make a meal of it. So good! We loved how refreshing it was and enjoyed the spice from the chipotle. This makes a great summer meal and I'll definitely be making it again.

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From: Boomette

On May 3, 2009

This macaroni salad is full of flavours. Me and DH love it. I used a 12 ounces can of salt-free corn. 19 ounces of black beans. I omitted the garlic. I used mild salsa, fresh italian parsley, fat-free plain yogurt (no greek), and reduced-fat mayonnaise Hellsman. This is great Thanks Rita. Made for Newest Zaar tag