8 ounces elbow macaroni
8 ounces rainbow bow tie (farfalle) pasta
2 cups canned corn, drained and rinsed
1 cup canned black beans, drained and rinsed
1 cup chopped celery
1/2 cup canned diced Anaheim chiles, drained and rinsed
1 1/2 cups heavy mayonnaise
1 cup barbecue sauce, sweet style recommended
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon granulated garlic
1 teaspoon Spanish paprika
1 teaspoon granulated sugar
This macaroni salad can be made a day ahead.
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