Description
This Mexican Macaroni Salad is a flavorful twist on a classic dish. It’s perfect for potlucks and barbecues.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the macaroni according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the macaroni, black beans, corn, bell pepper, onion, and cilantro.
- In a small bowl, mix together the mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the salad and mix until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add avocado for extra creaminess.
- This salad can be made a day in advance.
- Adjust the seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Mexican Macaroni Salad, Pasta Salad, Summer Salad, Side Dish