Black Bean, Avocado and Corn Macaroni Salad

My Grandma always made macaroni salads in the Summer.  Hers usually involved lots of mayonnaise, maybe some cheese or tuna.  They were always a hit, it doesn’t get much more Minnesotan than macaroni salad!  I loved the idea of the salads, but of course since I am vegan as an adult, I had to change things up a bit when I made mine.  I don’t prefer mayonnaise based salads most of the time, so I usually make mine with a vinaigrette for a lighter salad.  The one I am sharing with you today is simple, but so delicious!  It is made with gluten free pasta, contains heart healthy avocados nutrient dense arugula and black beans for protein and fiber.  I also added in local sweet corn because it is so good this time of the year. Just a little avocado oil, lime juice and garlic and that is all it needs to be picnic ready! The next time you are in the mood for macaroni salad, give this lighter version a try!

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Cook the pasta according to package directions, then rinse with cold water, drain well, and add to a bowl, along with all of the other ingredients.  Toss well until everything is evenly distributed, and serve!

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Salad
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Salad

Skill Level

  • Beginner
  • Easy