BBQ Macaroni Salad

Ingredients

• 3 cups of macaroni
• 1/2 cup red bell pepper
• 1 ear of corn
• 1Poblano chili
For the dressing:
• 1 1/2 tbsp EVOO
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1/4 tomato minced
• 3 tbsp agave syrup
• 3 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Vegan Worcestershire sauce
• salt and pepper to taste

Instructions

1. Cook 3 cups of macaroni, drain.
2. Over barbeque, place 1/2 cup red bell pepper, 1 ear of corn, and a Poblano chili. Grill then chill- remove seeds from chili and cut corn off the cobb. Chop chili, bell pepper.
Dressing
3. Heat all ingredients in a sauce pan and bring to a boil cooking until onions and tomatoes are tender. Strain and cool or cool as is.
4. Pour 1 cup over macaroni, add the chopped ingredients and 1/4 cup black beans. Refigerate overnight or several hours. Feeds 8 as a side.