Description
A vibrant and creamy Mexican-style macaroni salad packed with fresh veggies and a zesty dressing.
Ingredients
Scale
- 2 cups elbow macaroni, cooked and drained
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, rinsed and drained
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 1 cup mayonnaise
- 1/4 cup lime juice
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook macaroni according to package instructions; drain and rinse under cold water to cool.
- In a large bowl, combine cooked macaroni, corn, black beans, bell pepper, red onion, cherry tomatoes, and cilantro.
- In a separate bowl, whisk together mayonnaise, lime juice, cumin, chili powder, salt, and pepper.
- Pour the dressing over the macaroni mixture and toss until well coated.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Serve chilled, garnished with extra cilantro if desired.
Notes
- Add diced avocado for extra creaminess.
- Use Greek yogurt instead of mayonnaise for a lighter version.
- Add jalapeño slices for a spicy kick.
- Perfect for picnics and potlucks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook (except pasta boiling)
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg