I am a big fan of macaroni salad as it is a side dish I enjoy with sandwiches, at a picnic or barbecue – makes a good snack too. I liked Karen’s recipe from backroadjournal because of the addition of kidney beans (I did use small red beans). Great ingredient to add to the salad for extra fiber and nutrition.
I was originally going to add the beans to one of my salads I have posted but I liked the seasonings and mayo mixture so I decided to make the entire recipe. I wasn’t disappointed and you won’t be either if you try it. With this kind of salad you can vary the veggies, cheese and beans you use which I did, mainly because of what I had on hand. Go here for Karen’s recipe https://backroadjournal.wordpress.com/?s=Macaroni+Salad&submit=
Macaroni Salad with Veggies, Cheddar Cheese and Small Red Beans
- 1-1/2 cups elbow macaroni (I used organic whole wheat)
- 2 tbsp. EVOO
- 1/2 tsp. kosher salt, or to taste
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- pinch of cayenne (optional – tried the salad with and without and prefer not to add)
- 1/2 can small red beans, drained and rinsed (or beans of your choice) you could also add some more beans that you have mashed into a creamy paste (thanks Ronit)
- 1/2 cup sharp cheddar cheese, shredded or diced (I like Tillamook)
- 1/4 cup diced mini orange pepper, use any color you like
- 1/4 cup red onion, diced
- 1/2 cup low-fat mayonnaise (I did add more with leftovers)
- 2 tsp. Dijon mustard
- 2 tbsp. apple cider vinegar
- herbs to garnish such as basil or dill (optional)
Cook your macaroni in salted water according to pasta directions, stirring occasionally, until tender. Drain and spread out on a kitchen towel or a scott paper lined baking sheet (a tidbit from Alex Guaranaschilli) to dry. Place the cooled macaroni in a large bowl and stir in the 2 tbsp. of EVOO. Season with salt, pepper, onion powder, garlic powder and cayenne (optional). Add the beans, cheese, pepper, red onion and mix. Combine the mayo, mustard and apple cider vinegar and mix well; gently stir into the macaroni mixture. Adjust seasonings if necessary. Chill for 2 hours before serving.
Recipe by cookingwithauntjuju.com
Colorful and nutritious salad! The combination of pasta and beans is a favorite of mine as well. I sometimes mash part of the beans to a creamy paste as well. 🙂
Great idea Ronit – I just added your suggestion to my recipe :- maybe I would end up using the rest of the can? I will experiment the next time I make it 🙂
It really adds a nice texture, and makes a good use of the leftover beans.
As in the following link, for a pasta-tuna-bean salad. https://ronitpenso.wordpress.com/2020/06/14/white-beans-tuna-and-pasta-salad/ 🙂
I was just thinking about making my pasta tuna salad and may try this instead – thanks
Hope you’ll enjoy it. 🙁
I love this idea. Hugs.
Thanks Teagan – it’s a good basic recipe that you can adjust to your taste 🙂
My cardiologist told me I should eat a cup of beans every day to keep my heart healthy, but I am not a big fan of beans. I love this recipe, because it sneaks some beans into my diet in a dish that I love. Thanks for sharing this heart healthy recipe!
A cup a day is a lot – I’m afraid that much would upset my digestive system! It’s a good recipe and I think if you stick with the smaller beans you would like it 🙂
The salad looks delicious and I find Karen’s recipes hard to beat – I have a couple of them in my que.
It’s very good and I adapted it to my taste – love the bean addition. There’s many bloggers with great recipes but not enough time to make them all 🙂
i don’t eat pasta but i do love beans. I read the secret to eating beans is to eat them often and regularly. Apparently your gut gets used to ’em!
cheers
shery
oops can’t even spell my own name!
sherry https://sherryspickings.blogspot.com/
I’ve never had a problem with beans – I just like to find new ways to get them in my diet. This salad is one way to do that and can be enjoyed all year long 🙂