Description
This Mexican Macaroni Salad is a flavorful and colorful twist on traditional pasta salad, featuring a zesty dressing and a mix of veggies and beans.
Ingredients
For the Salad:
- 2 cups elbow macaroni
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped cilantro
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Macaroni: Cook the macaroni according to package directions until al dente. Drain and rinse under cold water.
- Prepare the Salad: In a large bowl, combine the macaroni, black beans, corn, bell pepper, onion, cherry tomatoes, and cilantro.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
- Toss and Chill: Pour the dressing over the pasta mixture and toss until coated. Chill for at least 30 minutes before serving.
Notes
- Add diced avocado or jalapeños for extra flavor and heat.
- For a lighter version, use Greek yogurt instead of sour cream.
- Best served chilled.
