Corn And Black Bean Macaroni Salad - Tex Mex

• 1 lb elbow macaroni (cooked al dente drained and spread on a towel to cool preventing farther cooking.)
• 16 ounces canned low sodium corn (rinsed, drained and smoked or grilled for flavor)
• 16 ounces low-sodium black beans, and drained
• 1 lime, juice
• 1 tablespoon chipotle chile in adobo, Minced
• 1 teaspoon minced garlic
• 1/2 cup diced celery
• 1/2 cup sliced scallion
• 1 cup salsa (your favorite,I do hot)
• 1/4 cup fresh cilantro, chopped or
• 1/4 cup fresh parsley, chopped
• 1/2 cup Greek yogurt
• 1/2 cup smart balance mayonnaise

1. Mix all ingredients together and chill 1 hour to overnight.
2. Do additional mayo or olive oil just before serving if extra creaminess is desired.

elbow macaroni, corn, black beans, lime, chipotle chile, garlic, celery, scallion, salsa, fresh cilantro, fresh parsley, greek yogurt, mayonnaise

Taken from www.food.com/recipe/corn-and-black-bean-macaroni-salad-tex-mex-368506 (may not work)