Please to visit my food blog You’d Better Eat This, as well.
Mer’s Macaroni Salad
I hate wet salads. The more mayo that someone puts in a salad to make it drippy and runny, the more I’ll avoid it. In my opinion, salads require only enough mayo to hold them together (I also hate Miracle Whip, and if I learn you made this with Miracle Whip I’ll slap you upside the head).
My cousin Maureen gave me her Macaroni Salad recipe, and it’s my favorite. Mom’s not happy about that.
One 16 oz box Elbow Macaroni, regular or whole wheat, cooked, drained, and allowed to cool.
3 ribs celery, diced very small
1/2 cup of Vidalia or Sweet Onion, diced VERY VERY small
small jar of green olives with pimentos, drained and diced (I cheat these days and used the ones that are already diced up)
liquid from jar of pickled jalapeno pepper slices
1 Tablespoon celery seed
salt to taste
enough real mayonnaise to let it all stick together
Combine vegetable ingredients with macaroni and toss. Add a splash of the jalapeno juice, however much looks good to you, but not enough to make the salad runny. Add celery seed and salt to taste (usually not much. It’s not necessary). Mix in the mayonnaise, cover, and refrigerate.
Simple, but very very good. I’ll get Rich’s pasta salad recipe and put it up here at some point as well.
Dee’s Black Bean Salad
1 green pepper
1 red pepper
1 yellow pepper
1/2 red onion
1 clove garlic
2 T cilantro (although I add way more than 2 Tablespoons)
1 can corn
1 can black beans
1/4 cup olive oil
5 T red wine vinegar
Juice from 1/2 lime (I like to add juice from a whole lime)
salt and pepper to taste
Dice peppers and onion into small inches (1/4 in cut or smaller) Add garlic minced. Dice cilantro and add to pepper mix. Add drained can or corn. Stir to mix.
Mix oil, vinegar & lime juice and poor over pepper mix.
Drain and rinse can of black beans. Add to pepper mix.
Serve on bed of lettuce or with tortilla chips.