Description
A comforting and colorful Mexican Macaroni Salad that’s perfect for gatherings, combining creamy, zesty, and tangy flavors.
Ingredients
- 8 ounces elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or canned)
- 1 cup diced bell pepper (red or green)
- ½ cup red onion, finely chopped
- ½ cup fresh cilantro, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup shredded cheese (Mexican blend or cheddar)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta: Begin by boiling a large pot of salted water. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to halt the cooking process.
- Prepare the vegetables: While the pasta cooks, chop the cherry tomatoes, bell pepper, and red onion. Rinse and drain the black beans, and chop fresh cilantro.
- Mix the dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and season with salt and pepper to taste.
- Combine ingredients: In a large serving bowl, combine the cooked macaroni, tomatoes, corn, bell pepper, red onion, and black beans. Pour the dressing over the mixture and toss gently to combine.
- Garnish and chill: Fold in the chopped cilantro and shredded cheese. For best flavor, cover and refrigerate for at least 30 minutes before serving.
Notes
Cook the pasta al dente to prevent it from becoming mushy. Customize with additional ingredients like diced avocados or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican