Description
A flavorful twist on traditional macaroni salad with a Mexican flair.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup corn, canned or frozen
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 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 directions. Drain and let cool.
- In a large bowl, combine corn, black beans, bell pepper, tomatoes, onion, and cilantro.
- Add the cooled macaroni to the vegetable mixture.
- In a separate bowl, mix mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the macaroni and vegetables. Stir to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- This salad can be made a day in advance.
- Feel free to add avocado for extra creaminess.
- Adjust spice level by adding jalapeños if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Mexican Macaroni Salad, pasta salad, summer salad