Mexican Macaroni Salad
A vibrant and creamy Mexican macaroni salad perfect for gatherings, combining hearty pasta with fresh vegetables and a zesty dressing.
- Prep Time: 15
- Cook Time: 10
- Total Time: 45
- Yield: 8-10 servings 1x
- Category: Side Dish
- Method: Chilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (canned or frozen)
- 1 cup black beans, drained and rinsed
- 1/2 cup red bell pepper, diced
- 1/2 cup green onions, sliced
- 1 cup cilantro, chopped
- 1 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions, then drain and let cool.
- Combine the cooled macaroni, cherry tomatoes, corn, black beans, red bell pepper, green onions, and cilantro in a large bowl.
- Make the dressing by mixing together mayonnaise, lime juice, chili powder, salt, and pepper in a separate bowl.
- Assemble the salad by pouring the dressing over the salad and tossing to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also tastes better with a day of sitting to allow flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg