Description
Mexican Macaroni Salad is a vibrant and flavorful dish that brings the essence of a fiesta to your table. This refreshing salad combines creamy elbow macaroni with crunchy vegetables, zesty lime juice, and a hint of chili spice. Perfect for picnics, barbecues, or casual gatherings, it’s easy to prepare and always a crowd-pleaser. Enjoy it chilled as a side or a light meal that will leave everyone asking for seconds!
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup red bell pepper, diced
- 1/2 cup green onions, sliced
- 1 cup corn (canned or frozen)
- 1 can (15 oz) black beans, rinsed
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder
- Salt & pepper to taste
Instructions
- Cook the elbow macaroni in salted boiling water according to package directions until al dente. Drain and rinse under cold water until chilled.
- While pasta cools, chop the red bell pepper and slice the green onions. Drain and rinse the corn and black beans.
- In a large bowl, mix mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- Add cooled pasta, chopped veggies, black beans, and cilantro to the dressing mixture. Stir gently until well combined.
- Cover with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg