Description
This Easy Mexican Macaroni Salad is bursting with flavors and colors!
Ingredients
Scale
- 2 cups elbow macaroni (cooked and drained)
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika (for extra color and flavor)
- Salt and pepper, to taste
Instructions
- Start by cooking the elbow macaroni according to the instructions on the package until it reaches an al dente texture. This typically takes around 7-8 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water. This stops the cooking process and prevents the pasta from getting mushy. Set it aside to cool completely before adding it to the salad.
- While the macaroni cools, it’s time to chop the vegetables. Use a sharp knife to dice the red and green bell peppers into small pieces, taking care to remove the seeds. Finely chop the red onion and cilantro. If using fresh corn, carefully cut the kernels off the cob. For frozen corn, simply thaw it in warm water. Drain and rinse the black beans to remove excess sodium and set them aside for later mixing.
- In a medium-sized bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, cumin, paprika, salt, and pepper. Stir the mixture until it is smooth and all the ingredients are well incorporated. This creamy dressing is the heart of the salad, infusing it with the rich Mexican flavors we love. Taste it and feel free to adjust the spices based on your heat preference; if you crave more spice, sprinkle in additional chili powder or a pinch of cayenne for an extra kick.
- In a large mixing bowl, combine the cooled macaroni, corn, black beans, diced bell peppers, chopped red onion, and cilantro. Drizzle the prepared creamy dressing over the colorful salad and toss gently to ensure everything is evenly coated. Be careful not to mash the beans or macaroni as you mix; you want to maintain the structure while combining the flavors.
- To allow the flavors to mingle and enhance, cover the salad with plastic wrap or a lid and refrigerate it for at least 30 minutes. This is the perfect time for the ingredients to soak up the flavorful dressing. When ready to serve, give the salad a quick stir, and garnish with additional cilantro or lime wedges for an attractive touch. Enjoy your refreshing Easy Mexican Macaroni Salad!
Notes
This salad can be made a day ahead, just store it in the refrigerator covered to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
Nutrition
- Calories: Approximately 300 per serving
- Sodium: 250 mg
- Protein: 9 g