Ingredients and Weight:
- 1 pound elbow macaroni
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 cup chopped bell pepper
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1 cup prepared mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- Salt and black pepper to taste
Preparation Time:
20 minutes
Cooking Time:
12 minutes
Difficulty Level:
2/5
Preparation Method Steps:
- Cook the macaroni according to package directions. Drain and rinse with cold water.
- Combine the macaroni, celery, onion, bell pepper, corn, black beans, chickpeas, parsley, and cilantro in a large bowl.
- In a separate bowl, whisk together the mayonnaise, sour cream, and Dijon mustard. Season with salt and pepper to taste.
- Pour the dressing over the macaroni mixture and stir to combine.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
Per 1 cup serving:
- Calories: 350
- Fat: 15 grams
- Protein: 15 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
Dish Characteristics:
- Creamy, flavorful, and refreshing.
- Packed with vegetables and beans for a healthy and satisfying meal.
- Perfect for summer gatherings, potlucks, or as a side dish.
User Comments:
- "This macaroni salad is the best I've ever had! It's so creamy and packed with flavor."
- "I love how refreshing and light this salad is. It's the perfect side dish for a hot summer day."
- "The combination of vegetables, beans, and macaroni is perfect. It's a great way to get your veggies in."
Special Precautions and Tips:
- To make this salad ahead of time, prepare it as directed and store it in the refrigerator for up to 5 days.
- If you don't have time to cook the macaroni, you can use 1 pound of cooked pasta from the deli section of your supermarket.
- For a vegan version of this salad, use vegan mayonnaise and sour cream.
