Description
A delicious and vibrant twist on the classic macaroni salad, infused with Mexican flavors and ingredients.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cup corn, canned or frozen
- 1 cup black beans, rinsed and drained
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked macaroni, cherry tomatoes, corn, black beans, red onion, bell pepper, and cilantro.
- In a separate bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the macaroni mixture and toss until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add avocado or jalapeños for extra flavor.
- This salad can be made a day in advance for better flavor.
- Adjust the spice level by adding more or less chili powder.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Mexican Macaroni Salad, Pasta Salad, Mexican Cuisine, Side Dish