Recipes

TRINI-MEX MACARONI SALAD

Ingredients

1 pack elbow macaroni

1 can black beans, rinsed and drained

1 can whole kernel corn, drained

4 hard boiled eggs, chopped

1 large sweet pepper, seeded and diced

½ onion, finely grated

3 – 4 shadon beni leaves, chopped

1 tbsp chopped celery leaf

3 – 4 tbsp mayonnaise

¾ tsp amchar masala

1 tbsp cumin powder

1 tbsp mustard

1 – 2 tbsp red wine vinegar

1 tsp pepper sauce

1 tsp salt

½ tsp black pepper

Pinch of sugar

Few dashes Worcestershire sauce

Cook the macaroni in a large pot of boiling salted water. Drain and set aside to cool.
In a large bow, mix together the onion, mayonnaise, mustard, anchar masala, cumin, pepper sauce, salt, black pepper, sugar, shadon beni, celery and Worcestershire sauce.
Mix in the sweet pepper and black beans. Add in the corn and chopped eggs.
Add the cooled macaroni into the dressing and mix well ensuring all the ingredients are well distributed. Taste and adjust seasonings if necessary. Store in refrigerator until ready to serve.