BarBeQue Macaroni Salad
Recipe coming!
Cook 3 cups of macaroni, drain.
Over barbeque, place 1/2 cup red bell pepper, 1 ear of corn, and a Poblano chili. Grill then chill- remove seeds from chili and cut corn off the cobb. Chop chili, bell pepper.
Make sauce:
1 1/2 tbsp EVOO
1/4 cup diced onion
2 cloves garlic, minced
1/4 tomato minced
3 tbsp agave syrup
3 tbsp brown sugar
2 tbsp apple cider vinegar
1 tbsp Vegan Worcestershire sauce
salt and pepper to taste
Heat all ingredients in a sauce pan and bring to a boil cooking until onions and tomatoes are tender. Strain and cool or cool as is.
Pour 1 cup over macaroni, add the chopped ingredients and 1/4 cup black beans. Refigerate overnight or several hours. Feeds 8 as a side.