Description
A vibrant and creamy Mexican macaroni salad featuring elbow macaroni, black beans, corn, fresh vegetables, and a zesty lime-infused dressing. This flavorful side dish is perfect for barbecues, summer gatherings, or as a light meal.
Ingredients
Scale
Salad
- 3 cups elbow macaroni (uncooked)
- 1 cup canned black beans (rinsed and drained)
- 1 cup corn kernels (frozen or canned)
- 1 red bell pepper (chopped)
- 1/2 red onion (finely chopped)
- 1 jalapeño (seeded and minced)
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup fresh cilantro (chopped)
- 1/2 cup cotija cheese or feta (crumbled)
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the macaroni: Cook the elbow macaroni according to the package directions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- Combine the salad ingredients: In a large mixing bowl, add the cooled macaroni, rinsed black beans, corn kernels, chopped red bell pepper, finely chopped red onion, minced jalapeño, halved cherry tomatoes, and chopped fresh cilantro. Mix gently to combine all the ingredients evenly.
- Prepare the dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and black pepper until the dressing is smooth and well blended.
- Toss the salad: Pour the dressing over the macaroni and vegetable mixture. Toss everything together thoroughly until all the ingredients are evenly coated with the creamy dressing.
- Add cheese and chill: Sprinkle the crumbled cotija cheese or feta on top of the salad. Cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld beautifully.
Notes
- For extra creaminess, add a diced avocado just before serving.
- This salad makes a fantastic side dish for barbecues and outdoor gatherings.
- Can be served as a light main meal for a refreshing lunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook (after boiling pasta)
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 15 mg
