Description
This vibrant Mexican Macaroni Salad is a creamy, tangy, and colorful side dish perfect for summer gatherings, BBQs, and potlucks. Loaded with elbow macaroni, fresh vegetables, beans, and a zesty chili-lime dressing, it’s both satisfying and refreshing. The salad is easy to prepare and can be made ahead to allow the flavors to meld beautifully.
Ingredients
Scale
Pasta and Vegetables
- 2 cups elbow macaroni (uncooked)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes (halved)
- 1/2 cup black beans (drained and rinsed)
- 1/2 red bell pepper (diced)
- 1/4 red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- 1 jalapeño (seeded and finely diced, optional)
- 1/2 cup crumbled cotija or feta cheese
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook Macaroni: Cook the elbow macaroni according to package directions until al dente. Then drain and rinse under cold water to stop the cooking process and cool the pasta completely.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled macaroni, corn kernels, halved cherry tomatoes, rinsed black beans, diced red bell pepper, finely chopped red onion, chopped cilantro, diced jalapeño if using, and crumbled cotija or feta cheese. Gently toss to mix.
- Prepare Dressing: In a small bowl, whisk together mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cumin, garlic powder, salt, and pepper until the dressing is smooth and well combined.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture and toss all ingredients thoroughly to coat evenly with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, garnish with extra cheese or cilantro if desired. Serve the salad chilled for the best flavor and texture.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter, tangier dressing.
- This salad is perfect for BBQs, potlucks, and meal prep as it holds well chilled.
- Add grilled chicken or avocado to turn this side dish into a hearty main course.
- Adjust the spiciness by omitting the jalapeño or adding more for heat.
