Barbeque Macaroni Salad
Love this salad! It is good all year round!
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.
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.
This is my summer time recipe- I have another similar, if you wish to cook indoors. It is a little different but turns out the same:
1 lb elbow macaroni, cooked
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
4 scallions, sliced thin
½ cup cooked corn
1 cup black beans
2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
1 pinch cayenne pepper
1 cup vegan mayonnaise
1/2 cup barbecue sauce
salt & pepper
Sprinkle a little olive oil on cooked pasta to prevent sticking and transfer to large bowl.
Stir in bell peppers, beans, corn, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes.
Stir in vegan mayonnaise and barbecue sauce and refrigerate an hour or so.
BarBeque sauce: In a sauce pan, mix together ½ cup tomato paste with ¼ cup pineapple juice, 2 tsp agave syrup,1tbsp liquid smoke, ½ tsp mustard, and ½ tsp tamarind paste, a dash of turmeric and a squirt of lemon. Stirring often, bring to a boil and then remove from heat.