Easy Macaroni Salad Recipe with 3 Beans & Chipotle-Cumin Vinaigrette
Prep Time30minutes
Servings7Servings
Calories176kcal
Ingredients
6oz./1 fistful green beanstrimmed
½cup/2 oz. elbow macaroni
115 ½ oz. can black beans, drained & rinsed
114 oz. can garbanzos, drained & rinsed
1medium diced tomatoabout 8 oz.
½cuproughly chopped cilantro
2tsp.pureed chipotle chilis in adobo
2Tbsp./1 oz. lime juice
½tsp.ground cumin
1tsp.grated garlic
2Tbsp.vegetable oil
Instructions
Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and crisp-tender, about 5 minutes. Strain the beans, saving the water for the pasta. Rinse green beans under cold water to stop the cooking. Chop into ½” pieces. Place in a large bowl.
Cook the macaroni according to package directions to al dente. Drain, rinse under cold water to stop the cooking and add to the green beans. Mix in the black beans, garbanzos, tomatoes and cilantro. Reserve.
In a small bowl, whisk together the chipotles, lime juice, cumin and garlic. Then whisk in the vegetable oil. Stir into the reserved ingredients. Taste and adjust seasoning with salt and pepper.