Name: Cajun Macaroni Salad with Kidney Beans, Corn, Peppers & Green Onion
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ cups frozen corn; 3 green bell peppers; 1 small bunch green onions (scallions); 3 (398 ml) cans kidney beans; 1 ½ lemons; 425 g macaroni (elbow) pasta; ¾ cup plain Greek yogurt; 3 red bell peppers; black pepper; brown sugar; Cajun seasoning; mayonnaise; salt; smoked paprika

Cajun Macaroni Salad with Kidney Beans, Corn, Peppers & Green OnionCajun Macaroni Salad with Kidney Beans, Corn, Peppers & Green Onion — a 30-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ cups frozen corn

3 green bell peppers

1 small bunch green onions (scallions)

3 (398 ml) cans kidney beans

1 ½ lemons

425 g macaroni (elbow) pasta

¾ cup plain Greek yogurt

3 red bell peppers

black pepper

brown sugar

Cajun seasoning

mayonnaise

salt

smoked paprika

Instructions

Fill a large pot halfway with hot water (from the tap). Add salt, cover, and bring to a boil over high heat. Once boiling, uncover, add pasta, and stir for a few seconds; cook until desired firmness, 8-10 minutes. Drain and rinse under cold water to cool. Set aside.

Meanwhile, wash and dry the fresh produce.

Drain and rinse beans; set aside to drain further.

Juice lemons into a large bowl. Add yogurt, mayo, sugar, and spices, then whisk to combine the dressing.

Trim and cut green onions crosswise into thin pieces. Add to the bowl with the dressing.

Trim, seed, and small dice bell peppers. Add to the bowl along with the beans.

Rinse corn under hot water (from the tap) to thaw. Add to the bowl.

Add cooled pasta to the bowl and stir to combine the salad.

To serve, divide pasta salad between plates or bowls. Enjoy!

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