Description
This Mexican Macaroni Salad recipe is a flavorful twist on traditional macaroni salad, with a mix of Mexican-inspired ingredients and a zesty dressing. It’s perfect for picnics, BBQs, or as a side dish for any occasion.
Ingredients
Scale
Main Ingredients:
- 2 cups elbow macaroni (uncooked)
- 1 cup canned corn (drained)
- 1 cup black beans (rinsed and drained)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- 1 jalapeño (seeded and finely chopped)
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Cook the macaroni: Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water.
- Prepare the salad: In a large bowl, combine the pasta with corn, black beans, cherry tomatoes, bell pepper, red onion, cilantro, and jalapeño.
- Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.
- Combine and chill: Pour the dressing over the pasta mixture, toss to coat, and refrigerate for at least 30 minutes.
- Serve: Serve chilled and enjoy!
Notes
- You can substitute Greek yogurt for sour cream for a lighter version.
- Adjust spice level by adding more or less jalapeño.
- This salad is a great make-ahead dish for picnics and potlucks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook, Boiling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
